Sausage and Ricotta Pasta Bake

Are you ready for another Cookie Pantry Invention? Of course you are! This was a quick and easy meal that gives you TONS of left-overs! What's better on a Friday night than some comforting SAUSAGE and RICOTTA CHEESE right?

Ingredients:

1 Tbsp olive oil

1 lb Italian sausage links, sliced 1/2" thick

1 (14.5 oz) can diced Italian tomatoes

1 (8 oz) can tomato sauce

1 (10.75 oz) tomato soup

1 (15 oz) container Ricotta Cheese

6 c bow tie (farfalle) pasta, cooked (about 12 oz uncooked)

1 1/2 c Mozzarella Cheese, shredded and divided

Prep:

1. Cook sausage in hot oil over medium-high heat in skillet until meat is no longer pink; drain well. Stir in undrained tomatoes, tomato sauce and tomato soup. Simmer 3 minutes.

2. Combine ricotta cheese, cooked pasta, 1/2 cup mozzarella cheese; season to taste with salt and pepper.

3. Spoon half of pasta mixture into a lightly greased 2-quart baking dish. Top with half of sauce. Repeat layers. Cover and bake at 350 °F, 25 minutes. Uncover; sprinkle with remaining mozzarella cheese. Continue baking, uncovered, 5 to 10 minutes, until cheese is melted.