So, it looks like today we are trying yet another new recipe! I am loving this! This is the way we have discovered some of our favorite recipes of all time...just by trying out new things! Over the years we have found some really awesome recipes...many just in the newspaper...Jamie is good at scouting out those! LOL! We've discovered Chicken Squares (everyone asks for that recipe when I make it!), Taco Casserole (another favorite), and many more! Well here is the recipe for the one we're trying tonight! I hope to inspire you just as so many of you have inspired me!
Chesey Kielbasa Bake
12 oz. uncooked elbow macaroni
2 lbs. kielbasa or smoked sausage, halved lengthwise and sliced
1 tbsp. olive oil
2 medium onions, chopped
2 medium zucchini, quartered and sliced
2 medium carrots, grated
1 garlic glove, minced
1 jar (26 oz.) spaghetti sauce
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 egg, slightly beaten
1 carton (15 oz.) ricotta cheese
2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded mozerella cheese
2 green onions, chopped
Cook macaroni according to package directions; drain, and set aside. In a large skillet, brawn sausage in oil over medium heat. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender. Stir in spaghetti sauce and tomatoes. Brings to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
In each of two greased 13X9 baking dishes layer a fourth of the macaroni and meat sauce. Combine the egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozerellaa cheeses. Repeats layers. Top with green onions.
Cover and bake at 350 for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Serve one casserole. Cool second casserole; cover and freeze for up to 2 months.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove for 30 minutes before baking. Cover and bake at 350 for 35-40 minutes or until heated through.
No comments:
Post a Comment