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baked cavatelli

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup Macaroni, wagonwheel or Corkscrew

  2. 12 ounces Italian sausage links,

  3. Sliced 1/2" thick

  4. cup Green onion, chopped

  5. 2 Cloves garlic, minced

  6. 1 can Tomato sauce (15 oz)

  7. 1 can Spaghetti sauce w/mushrooms

  8. (14 oz) 4 ounces Mozzarella cheese, shredded

  9. 1 teaspoon Italian seasoning, crushed

  10. teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. Prepare pasta according to package directions. Drain; set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Source: BETTER HOMES and GARDENS, January, 1993 issue. Typed for you by Nancy Coleman

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