- 12 oz. uncooked pasta
- 2 lbs. kielbasa sausage, slices
- 1 T. Olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 jar spaghetti sauce
- 1 can (14 oz) stewed tomatoes
- 2 Cups shredded cheddar cheese
- 1 carton (15 oz) Ricotta cheese
- 2 Cups (8 oz) mozzarella cheese, shredded
Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage in olive oil over medium heat; drain. Add the onion 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 and simmer for 10-15 minutes. Transfer to a large bowl; mix in pasta and cheeses. Put desired amount into a baking dish for NOW and bake at 350 for 30 minutes until heated through. Transfer the remaining to freezer containers for LATER, cover, and freeze for up to 2 months. When ready, remove from freezer, thaw in refrigerator for 24 hours. Transfer to a baking dish and bake at 350 for 30 minutes until heated through.
