2 1/2 cup Macaroni, wagonwheel or
Corkscrew
12 oz Italian sausage links,
Sliced 1/2" thick
3/4 cup Green onion, chopped
2 Cloves garlic, minced
1 can Tomato sauce (15 oz)
1 can Spaghetti sauce w/mushrooms
(14 oz)
4 oz Mozzarella cheese, shredded
1 tsp Italian seasoning, crushed
1/4 tsp Pepper
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Prepare pasta according to package directions. Drain; set aside.
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.
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.
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.
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.
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