Ingredients
12 ounces uncooked elbow macaroni2 pounds kielbasa or Polish sausage, halved lengthwise and sliced1 tablespoon olive oil2 medium onions, chopped2 medium zucchini, quartered and sliced2 medium carrots, grated1/2 teaspoon minced garlic1 jar (26 ounces) spaghetti sauce1 can (14-1/2 ounces) stewed tomatoes1 large egg, lightly beaten1 carton (15 ounces) ricotta cheese2 cups shredded cheddar cheese2 cups shredded part-skim mozzarella cheese2 green onions, chopped
Preparation
Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir until crisp-tender, 5-6 minutes.
Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni.
In a small bowl, combine egg and ricotta cheese. In each of 2 greased 13x9-in. baking dishes, layer a fourth of each of the following: macaroni, meat sauce, ricotta mixture, cheddar and mozzarella. Repeat layers. Top with green onions.
Cool 1 casserole; cover and freeze it for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake until cheese is melted, 15 minutes longer.
