Three-Cheese Kielbasa Bake Recipe
- 12 ounces uncooked elbow macaroni
- 2 pounds Johnsonville® Polish Kielbasa Sausage 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
- 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).
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Three-Cheese Kielbasa Bake(6)
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This recipe tastes pretty good, but is as time-consuming to make as lasagna. For me, if I'm going to go to this much trouble, it better be delicious. It was pretty good, but certainly not delicious.
Lots of chopping of vegetables, cheese-grating sauteeing of sausage and veggies, and then, of course, assembling the whole thing. Making this with lasagna noodles would make it moister, and easier to eat. This dish doesn't stick together like a casserole, nor is it layered like a lasagna, so one is left chasing the noodles around the plate with a fork.
This is a very good casserole, a little bit similar to lasagne, but different. I think the sauce is delicious with the carrots and zucchini, and slightly sweet due to the stewed tomatoes and the brand of spaghetti sauce I used....yummy! The ricotta mixture did seem scanty to spread over two casseroles, but I think I like it that way.....seems like just a little is all that's needed. It's not a "quick" dish to make, but I guess that comes later when you take the second casserole out of the freezer. Originally, I was going to make just half the recipe, but didn't want to be left with half a container of ricotta cheese and going to the hassle and waste of using just half an egg. I'm not always pleased with the taste of casseroles that have been frozen, so I hope the second one tastes as good as the first.
I didn't have enough freezer space for the extra so made one, using the full jar of spaghetti sauce and leaving out the stewed tomatoes. I did double the ricotta mixture. It was very good and very filling!
I liked this recipe a lot and that I could freeze one of the casseroles for a later date! I would probably increase the ricotta mixture as well since it was only enough to have a few tablespoons on each casserole.
This was pretty good. It had veggies in it that I wouldn't normally at. When I make it again I will use twice as much ricotta cheese, though, because it wasn't really enough to create even layers.
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