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Three-Cheese Kielbasa Bake

Three-Cheese Kielbasa Bake
This hearty casserole takes advantage of garden-fresh vegetables and handy convenience items. "My aunt originally made this for family gatherings," notes Kate Beckman of Hemet, California. "Now I fix it any night of the week."
16-20 ServingsPrep: 55 min. Bake: 30 min.

Ingredients

  • 12 ounces uncooked elbow macaroni
  • 2 pounds kielbasa or Polish sausage, halved lengthwise and sliced
  • 1 tablespoon 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
© Taste of Home 2012

2 of 2

Three-Cheese Kielbasa Bake (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012