Baked Cavatelli

Yield: 6 servings

Ingredients

• 2 1/2 cups dried cavatelli or wagon-wheel macaroni (about 7 ounces)
• 12 ounces fresh mild or hot Italian sausage links, sliced 1/2 inch thick
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (14 ounce) jar spaghetti sauce
• 1 cup shredded mozzarella cheese, divided
• 1 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon pepper

Instructions

1. Cook cavatelli about 12 minutes or until al dente. Drain well.
2. In a large skillet, cook the sausage, onion and garlic until sausage is brown; remove from skillet. Drain fat.
3. In a large mixing bowl stir together tomato sauce, spaghetti sauce, 1/2 cup mozzarella cheese, Italian seasoning and pepper. Add the cooked pasta, sausage and onion mixture. Toss gently to combine. Spoon mixture into a 2-quart casserole.
4. Bake, covered, in a 375 degrees F oven for 25 minutes.
5. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese.
6. Bake for 5 to 10 minutes more or until heated through.

Nutrition

Per serving: 418 cal, 17g total fat (6g sat fat), 50mg chol, 1268mg sodium, 46g carb, 3g fiber, 20g pro