Baked cavatelli

Yield: 6 Servings

Measure Ingredient
2½ cup Macaroni, wagonwheel or
Corkscrew
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
(14 oz)
4 ounces Mozzarella cheese, shredded
1 teaspoon Italian seasoning, crushed
¼ teaspoon Pepper

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

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