Prep: 25 min
Bake: 30 min
Oven: 375
Makes: 5 to 6 servings
- 7 ounces dried cavatelli or wagon wheel macaroni (about 2 1/3 cups) - I used bow tie because I couldn't find the others :)
- 12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
- 3/4 cup chopped onion (1 medium)
- 2 gloves garlic, minced
- 1 26-ounce jar pasta sauce
- 1 cup shredded mozzarella cheese (4 ounces)
- 1/4 teaspoon black pepper
- Cook pasta according to package directions. Drain; set aside.
- In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain
- In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the sausage mixture. Stir gently to combine. Spoon the mixture into a 2 quart casserole.
- Bake, covered, in a 375 oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
Enjoy!
Recipe courtesy of:
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