My aunt originally made this hearty casserole for family gatherings. Now I enjoy fixing it for my family any night of the week. What a great way to sneak in some garden veggies. —Kate Beckman, Hemet, California
- 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 large 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 a small bowl, combine egg and ricotta cheese. In each of two greased 13x9-in. baking dishes, layer a fourth of each of the following: macaroni, meat sauce, ricotta mixture, cheddar and mozzarella cheeses. 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).
Originally published as Cheesy Kielbasa Bake in Quick Cooking July/August 2004, p50
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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