Categories: Casserole, Main Dish, Pork

Ingredients

• 12 ounces dried campanelle pasta or 12 ounces cellantani pasta
• 1 lb bulk Italian sausage
• 1 large onion , cut into thin wedges
• 1 medium yellow sweet pepper , cut into bite-size strips
• 3 garlic cloves , minced
• 1 (24 -28 ounce) jar marinara sauce
• 1 teaspoon fennel seed , crushed
• 1 (15 ounce) carton ricotta cheese
• 1 egg , lightly beaten
• 2 cups shredded italian-blend cheese (8 oz.)
• snipped fresh parsley

Directions

1. Preheat oven to 375°; cook pasta according to package directions; drain well.

2. In a large skillet, cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat.

3. Transfer sausage mixture to a very large bowl.

4. Stir in cooked pasta, marinara sauce, and fennel seed.

5. Transfer pasta mixture to an ungreased 3-quart rectangular baking dish.

6. In a bowl, stir together ricotta cheese, egg, and 1 cup of Italian-blend cheese.

7. Spoon ricotta cheese mixture over pasta mixture in large spoonfuls.

8. Sprinkle remaining Italian-blend cheese over top.

9. Cover dish with foil.

10. Bake for 35-40 minutes or until heated through.

11. Let stand for 10 minutes before serving.

12. Garnish with snipped parsley.

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