Three-cheese Confetti Casserole

[Guest guest]

This casserole is a crowd pleaser and definately something the kids will like.

It is so easy to make and freezes well. I double it for Potluck parties. When

I do, I bake it for 30 mintese covered, then remove from the over and allow to

cool. Thenm, 20 minutes before time to eat, I uncover and place back in the oven

for the additional 15 mnutes.

 

Three Cheese Confetti Casserole

 

12 oz uncooked bowtie pasta

2 pounds vegetarian Italian Sausage

1 tablespoon olive oil

2 medium onions, chopped

2 medium zucchini, quartered and sliced

2 medium carrots, diced into pea size bits

1 cup broccoli, cut into bite size pieces

1 cup green peas

1 teaspoon minced garlic

1 jar (26 oz)marinara sauce

1 can (14 1/2 oz)

1 egg, lightly beaten

1 carton (15 oz) ricatta cheese

2 cups shredded cheddar cheese

2 cups part skim shredded mozzarella cheese

2 green onions, sliced thin

1/2 cup sliced black olives

 

Heat oven tot 350*.

Cook pasta according to package directions. Slice the sausage into 1/8 inch

slices, then brown if not fully cooked. Heat a large skillet with the olive

oil. Add onions, garlic and carrots, saute over medium heat 2 minutes, addd the

zucchini and cook and stir for 5-6 minutes. Stir in peas, sausage and tomatoes.

Bring to a boil, Reduce heat and simmer uncovered for 15 minutes. Gently stir in

drained pasta.

Steam or boil brocolli for 3 minutes. Drain.

In a mall bowl, mix the egg and ricatta cheese.

Spray a baking dish with non-stick spray. Spread half of the pasta mixture into

the bottom of the baking dish. Layer on 1/2 of the ricatta mixture, then half

of the cheddar and half of the mozzarella cheese. spread partially cooked

brocolli over cheeses.

Layer on the remaining pasta, cheddar and mozzarella cheese and finially the

remaining ricatta mixture. Top with sliced green onions and olives.

Cover with foil and bake at 350* for 15 minutes. Remove foil and bake another

15 minutes until the cheese is bubbly and beginning to brown.

Serves 6.