Ingredients
2 2/3
cups uncooked penne pasta (8 oz)
1
lb bulk Italian pork sausage
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
1
jar (24 oz) marinara sauce
1/4
cup chopped fresh basil leaves
1
cup ricotta cheese
1/4
cup grated Parmesan cheese
1
egg
1
cup shredded Italian cheese blend (4 oz)
Thinly sliced fresh basil leaves, if desired
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven or 3-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Add sausage, marinara sauce and basil to cooked pasta in Dutch oven; stir well. Spoon into baking dish.
In small bowl, mix ricotta cheese, Parmesan cheese and egg. Spoon over pasta mixture. Sprinkle with cheese blend.
Cover; bake 20 minutes. Uncover; bake 10 minutes longer or until bubbly and cheese is melted. Sprinkle with basil.
