Layered Italian Casserole

• 6 oz. dried rotini or penne pasta
• 12 oz. sweet Italian sausage (casings removed) or ground beef
• 1 can (6 oz.) CONTADINA(R) Italian Paste with Roasted Garlic
• 1 can (14.5 oz.) CONTADINA(R) Recipe Ready Diced Tomatoes with
• Italian Herbs
• 1 can (14.5 oz.) cut green Italian beans or cut green beans, drained
• 1/2 tsp. dried rosemary, crushed
• 1 carton (15 oz.) ricotta cheese
• 1 cup (4 oz.) shredded mozzarella cheese
• 1 egg, beaten
• 2 Tbsp. CONTADINA(R) Seasoned Italian Bread Crumbs
• 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.

rotini, sweet italian sausage, italian, tomatoes, italian herbs, beans, rosemary, ricotta cheese, mozzarella cheese, egg, bread crumbs, butter

Taken from www.epicurious.com/recipes/member/views/layered-italian-casserole-1277413 (may not work)