Layered Italian Casserole

• 6 ounces dried rotini pasta or 6 ounces penne pasta
• 12 ounces sweet Italian sausage (casings removed) or 12 ounces ground beef
• 1 (6 ounce) can contadina italian paste with roasted garlic
• 1 (14 1/2 ounce) can Contadina diced tomatoes, with
• mixed Italian herbs
• 1 (14 1/2 ounce) can cut green italian beans or (14 1/2 ounce) can cut green beans, drained
• 1/2 teaspoon dried rosemary, crushed
• 1 (15 ounce) carton ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 2 tablespoons contadina seasoned Italian seasoned breadcrumbs
• 1 tablespoon butter, melted

1. 1. Cook pasta according to package directions; drain.
2. 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. 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. 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.

rotini pasta, sweet italian sausage, contadina italian paste, tomatoes, mixed italian herbs, green italian beans, rosemary, ricotta cheese, mozzarella cheese, egg, italian seasoned breadcrumbs, butter

Taken from www.food.com/recipe/layered-italian-casserole-362928 (may not work)