INGREDIENTS

  • 7 ounces cavatelli, wagon wheel pasta could be used instead
  • 12 ounces Italian sausage , uncooked links, sliced 1/2 inch thick on the diagional
  • 3/4 cup onions , chopped
  • 2 garlic cloves , minced
  • 1 (26ounce)jar pasta sauce
  • 1 cup mozzarella cheese , shredded
  • 1/4 teaspoon black pepper

DIRECTIONS

  1. Cook pasta according to package directions. Drain; set aside.
  2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
  3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
  4. Bake, covered, in a 375 degree oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
  5. My card says it feeds 5 to 6, and I say a family of four –and a sad ol’doggie –for licking the cassarole dish clean — .