Zucchini, Kielbasa, and Pasta Casserole- Freezer Meal

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.

 Zucchini, Kielbasa, and Pasta Casserole- Freezer Meal

Makes one 9x13 casserole 

Ingredients

• 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

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 5-6 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-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.
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 cheese is melted.
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 35-40 minutes or until heated through. 

If you are interested in starting your own Freezer Swap, 

click for How to get Started or Freezer Swap Group Guidelines and FAQ's.