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3 cheese kielabasa bake
by Londa Somers
serves: 16
  Bake one of the casseroles for tonight. Freeze one for later (or give it to someone in need of a meal). To use the frozen casserole: thaw it in the refrigerator for 24 hours, remove from refrigerator 30 minutes before baking, cover and bake at 350 degrees for 35-40 minutes
Ingredients:
  12 ounces   elbow macaroni
  2 pounds   kielbasa or Polish sausage, halved and sliced
  1 Tbsp.   olive oil
  2   onions, chopped
  2 medium   zucchini, quartered and sliced
  2 medium   carrots, grated
  1/2 tsp.   minced garlic
  1 jar   spaghetti sauce
  1 can   tomatoes
  1   egg
  1 15 ounce carton   ricotta cheese
  2 cups   cheddar cheese, shredded
  2 cups   mozzarella cheese, shredded
Directions:
  1. Cook macaroni according to package directions.
2. In separate pan, brown sausage in oil. 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 and simmer, uncovered, for 15 minutes.
3. Drain macaroni.
4. In each of two greased 9x13 baking dishes, layer 1/4 of the macaroni, then meat sauce. Combine egg and ricotta cheese; spoon a fourth over the meat sauce. Sprinkle with a fourth of the cheddar and mozzarella cheeses. Repeat layers.
5. Cool one and freeze for up to 2 months.
6. Cover and bake remaining casserole at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer, until cheese is melted.