Cheesy Kielbasa Bake
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Cook macaroni according to pkg directions; drain and set aside.
  2. In a large skillet, brown the sausage in oil over medium heat.
  3. Add onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender. Stir in spaghetti sauce and tomatoes.
  4. Bring to a boil.
  5. Reduce heat; simmer, uncovered, for 15 minutes.
  6. In each of two greased 13 x 9 x 2-in. baking dishes, layer a fourth of the macaroni and meat sauce.
  7. Combine the eggs and ricotta cheese; spoon a fourth over sauce.
  8. Sprinkle with a fourth of the cheddar and mozzarella cheeses.
  9. Repeat layers. Top with green onions.
  10. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.
  11. Serve one casserole.
  12. Cool second casserole; cover and freeze for up to 2 months.
  13. Yield: 2 casseroles (8-10 servings each)
  14. To use frozen casserole:
  15. Thaw in the refrigerator for 24 hours.
  16. Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 35-40 minutes or until heated through.