Three-Cheese Kielbasa Bake |
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Prep Time: 55 Minutes Cook Time: 30 Minutes |
Ready In: 85 Minutes Servings: 16 |
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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 My aunt originally made this for family gatherings, notes Kate Beckman of Hemet, California.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. 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).
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