Cheesy Kielbasa Bake
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.