Three-Cheese Kielbasa Bake

I always have some type of smoked sausage in my fridge, because it lets me get supper on the table in a hurry during the week. This recipe was in a Taste of Home booklet called "No Fuss Freezer Meals", and makes two very large casseroles. We always add way more garlic than the recipe calls for, and use a spicy chipotle sausage.

• Ready In: 1 hr
• Serves: 20

Ingredients

• 12  ounces  uncooked elbow macaroni
• 2  lbs kielbasa, halved lengthwise and sliced
• 1  tablespoon olive oil
• 2  medium onions, chopped
• 2  medium zucchini, quartered and sliced
• 2  medium carrots, grated
• 1⁄2 teaspoon  minced garlic
• 1 (26 ounce) jar  spaghetti sauce
• 1 (14 ounce) can stewed tomatoes
• 1  egg, lightly beaten
• 1 (15 ounce) carton ricotta cheese
• 2  cups  shredded cheddar cheese
• 2  cups  shredded mozzarella cheese
• 2  green onions, chopped

Directions

1. 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 minutes or until crisp-tender.
2. Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni.
3. In each of two greased 13 x 9 x 2 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.
4. 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 the cheese is melted to your liking.
5. 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 to 40 minutes or until heated through.