Peasant Pasta

Cook the sausage in a deep skillet over medium-high heat until cooked, stirring frequently to break up the meat. Drain off any excess grease.

Add the marinara sauce and mix well. Bring to a simmer, cover the pan and cook for 30-45 minutes. Transfer the sauce to a bowl.

Meanwhile, cook the pasta as directed on the package until al dente. Drain well.

Preheat the oven to 350 degrees F.

Combine the ricotta cheese, egg, garlic powder, and Italian seasoning in another bowl. Mix well.

Melt the butter in a skillet over medium heat. Stir the flour into the melted butter and cook, stirring constantly, for 2-3 minutes. While stirring, slowly add the milk and chicken stock. Bring to a simmer and cook, stirring constantly, until thickened.

Combine the cooked pasta and white (bechamel) sauce and mix well. Add the peas.

Place the pasta mixture in a lasagna pan or other large baking dish. Spread the ricotta mixture over the top. Pour the meat sauce over the top and spread to fully cover the ricotta layer.

Place the pan in the oven and bake at 350 degrees F for 20-30 minutes or until heated through and bubbly in the center.