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  Baked cavatelli
 
Yield: 6 Servings
 
2 1/2 c Macaroni wagonwheel or Corkscrew      12 oz Italian sausage links Sliced 1/2" thick
3/4 c Green onion chopped      2 Cloves garlic minced
1 cn Tomato sauce (15 oz)      1 cn Spaghetti sauce w/mushrooms (14 oz)
4 oz Mozzarella cheese shredded      1 ts Italian seasoning crushed
1/4 ts Pepper
 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. Source: BETTER HOMES and GARDENS January 1993 issue. Typed for you by Nancy Coleman

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