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Saturday, November 3, 2012


  • 1 14.5 oz. Contadina® Diced Tomatoes with Italian Herbs
  • 6 oz. Contadina® Tomato Paste with Roasted Garlic
  • 2 Tbsp. Contadina® Italian Style Bread Crumbs
  • 6 oz. rotini pasta dried
  • 12 oz. sweet Italian sausage casings removed or ground beef
  • 1 14.5 oz. green beans cut and drained
  • 1/2 tsp. rosemary dried and crushed
  • 15 oz. ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1 egg beaten
  • 1 Tbsp. butter melted


1. Cook pasta according to package directions; drain.
2. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
3. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
4. Bake, covered, at 350F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.


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