12 oz dried campanelle or cellantani pasta
1 lb bulk Italian sausage
1 onion, cut into thin wedges
1 medium yellow sweet pepper, cut into bite size strips
3 cloves garlic, minced
1 24-28 oz jar marinara sauce
1 tsp fennel seed, crushed
1 15 oz carton ricotta cheese
1 egg, slightly beaten
2 cups shredded Italian-blend cheese
Preheat oven to 375. Cook pasta according to package directions. Drain. At the same time, cook sausage, onion, sweet pepper and garlic until sausage is no longer pink. Drain fat.
In a large bowl, combine sausage, marinara sauce, and fennel seed and stir. Place this mixture in a baking dish.
In a separate bowl, mix together ricotta cheese, egg, and half the Italian cheese. Spoon this over the pasta mixture in large spoonfuls. Sprinkle remaining Italian cheese over the top. Cover with foil. Bake for 35-40 minutes. Let stand for 10 minutes before serving.
Note: I used Prego spaghetti sauce instead of marinara sauce.
I can't say that I agree with the quick in the name of this recipe, but it was certainly faster than making traditional lasagna. It was so good- it tasted just like lasagna! It made a lot- my family ate it for dinner, I shared a plate with my neighbor, packed up a helping for my hubby to take to work and for an older gentleman from church. I think I'll make this the next time we have company over for dinner.
Thanks for stopping by and God bless.
But it is good for me to draw near to God