This is one of my new favorite dishes to make! (Another great selection from Taste of Home's Freezer Pleasers!)
12 to 20 oz of uncooked elbow macaroni or mini penne pasta
2 pounds of polska kielbasa (I used turkey polska kielbasa)
1 tbsp of olive oil
1 cup onions, diced
1 large zucchini, quartered & sliced
1 cup of diced or shredded carrots
4 cloves of minced garlic
1 jar (24 oz) spaghetti sauce
1 large can (28 oz.) stewed tomatoes
1 egg, beaten
2 containers (15 oz) of fat free ricotta cheese
1.25 cups shredded cheddar cheese
2 cups part-skim mozzarella cheese, shredded
8 green onions, chopped
Cook pasta according to box directions
Meanwhile, in the largest skillet you have, brown sausage in oil. (I skipped the oil and used olive oil spray).
Drain, if necessary. You may not have this problem if you are using lean kielbasa.
Add the onions, zucchini, carrots, and garlic. (Admire all the pretty colors).
Stir and simmer for about 10 minutes. Make sure the veggies are crisp-tender.
Stir in spaghetti sauce and tomatoes.
Bring to a boil.
Reduce heat and simmer uncovered for 15 to 20 minutes.
Meanwhile, drain the pasta.
In each of two greased 13 x 9 baking dishes. Layer the pasta, the meat mixture, the ricotta cheese mixture, and shredded cheese.
Repeat layers and top with green onions.
Cover and bake the casserole at 350 for 15 minutes.
Then uncover and bake for an additional 15 minutes.
You can freeze one of the dishes and cook the other. Or you can freeze them both.
If you choose to freeze...thaw in the fridge for 24 hours.
Remove from fridge 30 minutes before cooking.
Cover and bake at 350 degrees for 35 to 40 minutes.
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