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Three-Cheese Kielbasa Bake Recipe

Three-Cheese Kielbasa Bake Recipe

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 "My aunt originally made this for family gatherings," notes Kate Beckman of Hemet, California.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."
TOTAL TIME: Prep: 55 min. Bake: 30 min. YIELD:16-20 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni.
  • 3. 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.
  • 4. 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.
  • 5. 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).

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.