Yield: 6 Servings
|2½ cup||Macaroni, wagonwheel or|
|12 ounces||Italian sausage links,|
|Sliced 1/2" thick|
|¾ cup||Green onion, chopped|
|2||Cloves garlic, minced|
|1 can||Tomato sauce (15 oz)|
|1 can||Spaghetti sauce w/mushrooms|
|4 ounces||Mozzarella cheese, shredded|
|1 teaspoon||Italian seasoning, crushed|
Prepare pasta according to package directions. Drain; set aside.
In a large skillet to cook sausage till no pink remains; remove from skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and garlic in reserved drippings till tender.
In a 2 quart casserole combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, half of the mozzarella, Italian seasoning, and papper. Toss gently to combine.
Bake, covered, in a 375 F. oven for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or till heated through.
NOTE: For individual casseroles, prepare as directed except combine ingredients in a large mixing bowl. Spoon into 6 individual casseroles. Bake, covered, in a 375 F. oven for 15 minutes. Uncover; sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or till heated through.
Source: BETTER HOMES and GARDENS, January, 1993 issue. Typed for you by Nancy Coleman