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Baked Cavatellipasta, casseroles, italian, pork/ham 2 1/2 cup macaroni, wagonwheel or 1 corkscrew 12 oz italian sausage links, 1 sliced 1/2 thick 3/4 cup green onion, chopped 2 cloves garlic, minced 1 can tomato sauce (15 oz) 1 can spaghetti sauce w/mushrooms 1 (14 oz) 4 oz mozzarella cheese, shredded 1 teaspoon italian seasoning, crushed 1/4 teaspoon 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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