CHEESY KIEBASA BAKE

CHEESY KIELBASA BAKE

12-oz. elbow macaroni
2 lbs. kielbasa (Polish) sausage, halved lengthwise and sliced
1 Tbsp. Olive oil
2 medium onions, chopped
2 medium zucchini, quartered lengthwise and sliced
2 medium onions, grated
1 clove garlic, minced
1 (26-oz.) jar spaghetti sauce
1 (14.5-oz.) stewed tomatoes
1 egg, lightly beaten
1 (15-oz.) container ricotta cheese
2 cups shredded Cheddar cheese
2 cup shredded mozzarella cheese
2 green onions, chopped

Cook macaroni according to package directions; drain and set aside. In a large skillet, brown the 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. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

In each of two 9-x-13-x-2-in. baking dishes, layer a fourth of macaroni and meat sauce. Combine the egg and ricotta cheese, spoon a fourth over sauce. Sprinkle with a fourth of cheddar and mozzarella cheeses.

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.

Yields: 16 servings.