During our September Freezer Meal Swap, I had a garden full of zucchini, so it seemed fitting to make one of our family's favorite.
Makes one 9x13 casserole
- 16 ounces uncooked elbow macaroni
- 2 pounds Skinless Sausage
- 1 tablespoon olive oil
- 2 ½ TBSP of dried minced onion
- 2 medium zucchini, quartered and sliced
- 2 medium carrots, grated
- 1/2 teaspoon minced garlic
- 2 jars (26 ounces) spaghetti sauce
- 1 egg, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups (8 ounces) part-skim shredded mozzarella cheese
- 2 green onions, chopped
- Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots 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; simmer, uncovered, for 15 minutes. Drain macaroni.
- In each of two greased 13-in. x 9-in. baking dishes, layer a fourth of the macaroni and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
- Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.
- To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.