Ingredients:

  • 1 pound (454g) Italian sausage, cooked and crumbled
  • 1 medium onion, chopped (about 1 cup/150g)
  • 1 green bell pepper, chopped (about 1 cup/150g)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 (12 ounce/340g) package egg noodles, cooked according to package directions
  • 15 ounces ricotta cheese (425g)
  • 1/2 cup (120ml) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cups (227g) shredded mozzarella cheese

Instructions:

  1. In a large skillet, sauté the onions and bell peppers until softened.
  2. Add the cooked sausage to the skillet and cook until lightly browned.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, garlic powder, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Cook the egg noodles according to package directions. Drain well.
  5. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, and egg.
  6. Spread half of the meat sauce in the bottom of the baking dish. Top with the cooked noodles, then the ricotta mixture, then the remaining meat sauce.
  7. Sprinkle the mozzarella cheese evenly over the top.
  8. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let cool for a few minutes before serving.