Layered Italian Casserole

Layered Italian Casserole


  • 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.
  3. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
  4. Spread half the mixture in 2-quart casserole.
  5. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
  6. Bake, covered, at 350 degrees F, for 30 minutes.
  7. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs.
  8. Bake 5 minutes more to melt cheese.
  9. Let stand for 5 minutes.

Prep Time: 20 min | Cook Time: 50 min | Yield: 4 servings

Recipe and photo used with permission from: ©Del Monte Corporation

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