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Lasagna Casserole

11 Jan

Today is another two hour late start due to blizzard-like conditions. So, as I grumble about having to wait two – three hours before I can start my own daily routine I ask my family this question: “What food do you think about eating after all of this bitter cold and snow”? Their answer was “Lasagna” and “Casserole”. Really? Ok, Lasagna Casserole it is then.  


  • 12 ounces  dried campanelle or cellantani pasta
  • 1 pound  bulk Italian sausage
  • 1 large  onion, chopped
  • 1 medium red pepper, chopped
  • 3 cloves  garlic, minced
  • 1 24- to 28-ounce jar  marinara sauce
  • 1 tsp  fennel seed, crushed
  • 1 15-ounce carton  ricotta cheese
  • 1   egg, lightly beaten
  • 1 8-ounce packaged  shredded Italian blend cheeses (2 cups)

Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.
In a large skillet cook sausage, onion, red 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.
Transfer the pasta mixture to a 9×13 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 minutes or until heated through. Let stand 10 minutes before serving.

Makes 8 to 10 servings. Save leftovers in individual containers for lunches the next day.

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