Quick Lasagna Casserole

• 12 ounces dried campanelle pasta or 12 ounces cellantani pasta
• 1 lb bulk Italian sausage
• 1 large onion, cut into thin wedges
• 1 medium yellow sweet pepper, cut into bite-size strips
• 3 garlic cloves, minced
• 1 (24 -28 ounce) jar marinara sauce
• 1 teaspoon fennel seed, crushed
• 1 (15 ounce) carton ricotta cheese
• 1 egg, lightly beaten
• 2 cups shredded italian-blend cheese (8 oz.)
• snipped fresh parsley

1. Preheat oven to 375; cook pasta according to package directions; drain well.
2. In a large skillet, cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat.
3. Transfer sausage mixture to a very large bowl.
4. Stir in cooked pasta, marinara sauce, and fennel seed.
5. Transfer pasta mixture to an ungreased 3-quart rectangular baking dish.
6. In a bowl, stir together ricotta cheese, egg, and 1 cup of Italian-blend cheese.
7. Spoon ricotta cheese mixture over pasta mixture in large spoonfuls.
8. Sprinkle remaining Italian-blend cheese over top.
9. Cover dish with foil.
10. Bake for 35-40 minutes or until heated through.
11. Let stand for 10 minutes before serving.
12. Garnish with snipped parsley.

pasta, italian sausage, onion, yellow sweet pepper, garlic, marinara sauce, fennel, ricotta cheese, egg, cheese, parsley

Taken from www.food.com/recipe/quick-lasagna-casserole-461780 (may not work)