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Cheesy Kielbasa Bake

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Serves | Prep Time | Cook Time


12 oz. uncooked elbow macaroni (I used 16 ounce box)
2 lb. kielbasa or Polish sausage, halved lengthwise and sliced
1 Tbs. olive oil
2 med. onions, chopped
2 med. zucchini, quartered and sliced
2 med. carrots, grated
1 garlic clove, minced
1 jar (26 oz.) spaghetti sauce
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 egg, lightly beaten
1 carton (15 oz.) ricotta cheese
2 cups (8 oz.) shredded cheddar cheese
2 cups (8 oz.) shredded mozzarella cheese
2 green onions, chopped

Cook macaroni according to pkg directions; drain and set aside.

In a large skillet, brown the sausage in oil over medium heat.

Add 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.

In each of two greased 13 x 9 x 2-in. baking dishes, layer a fourth of the macaroni and meat sauce.

Combine the eggs and ricotta cheese; spoon a fourth over sauce.

Sprinkle with a fourth of the cheddar and mozzarella cheeses.

Repeat layers. Top with green onions.

Cover and bake at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.

Serve one casserole.

Cool second casserole; cover and freeze for up to 2 months.

Yield: 2 casseroles (8-10 servings each)

To use frozen casserole:

Thaw in the refrigerator for 24 hours.

Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 35-40 minutes or until heated through.

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