2 1/2 cups dried cavatelli or wagon-wheel macaroni (about 7 ounces)
12 ounces fresh mild or hot Italian sausage links, sliced 1/2 inch thick
3/4 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (14 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon pepper
Cook cavatelli about 12 minutes or until al dente. Drain well.
In a large skillet, cook the sausage, onion and garlic until sausage is brown; remove from skillet. Drain fat.
In a large mixing bowl stir together tomato sauce, spaghetti sauce, 1/2 cup mozzarella cheese, Italian seasoning and pepper. Add the cooked pasta, sausage and onion mixture. Toss gently to combine. Spoon mixture into a 2-quart casserole.
Bake, covered, in a 375 degree F oven for 25 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese. Bake for 5 to 10 minutes more or until heated through.
Yield: 6 servings
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