3 cheese kielbasa bake

(yields 2 casseroles)

12 oz uncooked elbow macaroni

2 lbs kielbasa

1 Tbsp olive oil

2 med onions, chopped

2 med zucchini, quartered and sliced

2 med carrots, grated

½ tsp minced garlic

1 jar (26 oz) spaghetti sauce

1 can (14 ½ oz) stewed tomatoes

1 egg, lightly beaten

1 carton (15 oz) ricotta cheese

2 cups (8 oz) shredded Cheddar cheese

2 cups (8 oz) part-skim shredded mozzarella cheese

2 green onions, chopped

Cook macaroni.

Meanwhile in large skillet brown sausage in oil over medium heat; drain. Add onions, zucchini, carrots and garlic, cook and stir for 5-6 mins or until crisp-tender

Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered for 15 mins. Drain macaroni.

In each of 2 greased baking dishes layer a ¼ of the macaroni and meat sauce. Combine egg and ricotta cheese, spoon ¼ over sauce. Sprinkle with ¼ cheese. Repeat layers. Top with green onions.

Cool one casserole and freeze for up to 2 months. Cover and bake the remaining casserole at 350 for 15 mins. Uncover and bake for another 15 mins.

To use frozen casserole: Thaw in refrigerator overnight. Then bake covered at 350 for 35-40 mins.