INGREDIENTS
- 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
INSTRUCTIONS
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.
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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