Layered Italian Casserole recipe

Prep Time: 20 min
Cook Time: 50 min
Total Time: 1 hr 10 min

Makes 4 servings

1 (14.5 ounce) can Contadina® Diced Tomatoes with Italian Herbs
6 ounces Contadina® Tomato Paste with Roasted Garlic
2 tablespoons Contadina® Italian Style Bread Crumbs
6 ounces rotini pasta dried
12 ounces sweet italian sausage casings removed or ground beef
1 (14.5 ounce) can green beans, cut and drained
1/2 teaspoon rosemary, dried and crushed
15 ounces ricotta cheese
1 cup mozzarella cheese, shredded
1 egg, beaten
1 tablespoons 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 350 degrees F, 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.

Recipe and photograph provided courtesy of ©Del Monte Corporation. Used with permission.