Campanelle Casserole

This casserole has an Italian inspiration, but is purely a Tia creation.  I love ricotta cheese and like finding new ways to use it.  The flavour of ricotta is rich and the texture is very thick, but it doesn’t become a greasy mess that will stay with you for the next three days.  Campenelle pasta is also called riccioli and is basically an elbow style macaroni that is fluted at one end.  In Italian, it means literally bell tower.  This dish turns out a lot like a typical lasagne dish, excepting that it has no layers and is easy to throw together after a long day at work.


1 pound campanelle pasta, boiled til firm

1 pound ground sausage or ground beef

16 ounces ricotta cheese

8 ounces fresh mozzarella, shredded

16 ounce can stewed tomatoes

1 small onion, finely chopped

2 cloves garlic, pressed

1 teaspoon fresh ground Oregano

1 teaspoon ground rosemary

1 teaspoon ground thyme


  • Over medium heat, crumble and brown sausage or ground beef, add in seasonings while cooking.
  • Add in onion and garlic and remove from heat.
  • In a medium mixing bowl, add one half of mozzarella to ricotta and stir until blended.
  • Stir cheese and meat mixture together thoroughly.
  • In large casserole dish, blend meat and cheese mixture with cooked pasta.
  • Top with tomatoes, do not strain.
  • Stir well and cover with remaining mozzarella.
  • Bake at 250 degrees F for thirty minutes.




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