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Return to browsing category: Pasta/Rice/Potatoes

3 cheese kielabasa bake by Londa Somers serves: 16	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

onions, chopped

2 medium

zucchini, quartered and sliced

2 medium

carrots, grated

1/2 tsp.

minced garlic

1 jar

spaghetti sauce

1 can

tomatoes

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.

Categories:

Fall/Winter
Main Dishes
Pasta/Rice/Potatoes