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Saturday, October 16 2010
Ingredients
12 ounces  dried campanelle or cellantani pasta
1 pound  bulk Italian sausage
1 large  onion, cut in thin wedges
1 medium  yellow sweet pepper, cut in bite-size strips
3 cloves  garlic, minced
1 24- to 28-ounce jar  marinara sauce
1 teaspoon  fennel seed, crushed
1 15-ounce carton  ricotta cheese
1   egg, lightly beaten
1 8-ounce packaged  shredded Italian blend cheeses (2 cups)

Directions
1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.
2. In a large skillet cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to a very large bowl. Stir in marinara sauce, fennel seed, and cooked pasta.
3. Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Advance preparation
Spoon mixture into 3-quart rectangular baking dish. Cover with plastic wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Let stand as directed.

Nutrition Facts
Calories 636, Total Fat 35 g, Saturated Fat 17 g, Cholesterol 112 mg, Sodium 1133 mg, Carbohydrate 47 g, Fiber 5 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:42 am   |  Permalink   |  0 Comments  |  Email
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