3 cheese kielabasa bake

3 cheese kielabasa bake

by Londa Somers

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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.