Three-Cheese Kielbasa Bake
Source of Recipe
David
List of Ingredients
Three-Cheese Kielbasa Bake
12 ounces uncooked elbow macaroni
2 pounds kielbasa or Polish sausage, halved lengthwise and sliced
1 Tbsp. olive oil
2 medium onions, chopped
2 medium zucchini, quartered and sliced
2 carrots, grated
1/2 tsp. 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 shredded cheddar cheese
2 cups shredded mozzarella cheese
2 green onions, chopped
Recipe
Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add onions, zucchini, carrots and garlic. Cook and stir for 5 to 6 minutes or until crisp tender.
Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat and simmer, uncovered for 15 minutes. Drain macaroni.
In each of two greased 13 x 9 inch baking dishes, layer a fourth of the macaroni and meat sauce. Combine egg and ricotta cheese and spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
Cool one casserole and cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350 degrees for 15 minutes. Uncover and bake 15 minutes longer or until cheese is melted.
To use frozen casserole:
Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 35 to 40 minutes or until heated through.
Yield: 2 casseroles(8 to 10 servings each)
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