Three-Cheese Kielbasa Bake Recipe

Ingredients

• 12 ounces uncooked elbow macaroni
• 2 pounds kielbasa or Polish sausage, halved lengthwise and sliced
• 1 tablespoon Crisco® Pure Olive Oil
• 2 medium onions, chopped
• 2 medium zucchini, quartered and sliced
• 2 medium carrots, grated
• 1/2 teaspoon minced garlic
• 1 jar (26 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 egg, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups (8 ounces) part-skim shredded mozzarella cheese
• 2 green onions, chopped

Directions

• Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.
• Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni.
• In each of two greased 13-in. x 9-in. baking dishes, layer a fourth of the macaroni and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
• Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.
• To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
  
  To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.

Three-Cheese Kielbasa Bake published in Quick Cooking July/August 2004, p50