2 1/2 c Macaroni, wagonwheel or
Corkscrew
12 oz Italian sausage links,
Sliced 1/2" thick
3/4 c Green onion, chopped
2 Cloves garlic, minced
1 cn Tomato sauce (15 oz)
1 cn Spaghetti sauce w/mushrooms
(14 oz)
4 oz Mozzarella cheese, shredded
1 ts Italian seasoning, crushed
1/4 ts 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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