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Cheesy Kielbasa Pasta

Comfort dinner x 2! This Cheesy Kielbasa Pasta makes 2 full casseroles - eat one now, and the second casserole freezes well for later!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 2 casseroles, 8 servings each
Calories: 453 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 12 oz penne pasta
  • 2 14 oz each packages of kielbasa sausage, halved lengthwise then sliced
  • 1 tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 2 medium zucchini diced
  • 2 medium carrots peeled and grated
  • 1 clove garlic minced
  • 1 jar 24 oz spaghetti sauce
  • 1 can 14.5 oz diced tomatoes
  • 1 egg lightly beaten
  • 1 carton 15 oz ricotta cheese
  • 2 cups 8 oz shredded cheddar cheese
  • 2 cups 8 oz shredded mozzarella cheese
  • 1-2 green onions sliced

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. Bring a large pot of water to a boil, then salt generously. Add the pasta and cook according to package directions. Drain.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage and cook until browned on both sides. Remove the sausage from the pan to a plate and cover lightly with foil. Reserve about 1 tablespoon of oil in the pan and drain the remainder. Return the pan to the heat and add the onion, zucchini and carrots. Cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds.
  4. Stir the spaghetti sauce and the undrained tomatoes into the vegetables. Bring to a boil, then reduce the heat. Simmer, uncovered, for 15 minutes.
  5. In a small bowl, combine the egg and the ricotta cheese.
  6. Spray 2 9x13-inch baking dishes with nonstick cooking spray. (Make sure one is freezer safe. I like to use a disposable aluminum pan.)
  7. In each of the pans, layer one fourth of each of the drained pasta, the tomato sauce, the sausage, the ricotta mixture, cheddar cheese, and then the mozzarella cheese. Repeat the layers.
  8. Cover the casserole that you are going to eat with foil, and bake for 15 minutes. Remove the foil and cook an additional 15 minutes, until heated through and the cheese is melted. Top with sliced green onions before serving.
  9. Let the second casserole cool completely, the place a piece of plastic wrap over the top. Cover tightly with foil and freeze.
  10. When ready to bake, allow the casserole to unthaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Carefully remove the foil and discard the plastic wrap. Recover the casserole with the foil and bake at 350º for 45 minutes, then remove the foil and bake an additional 10-15 minutes.

Notes

  • adapted from Taste of Home Ultimate 9x13 Cookbook
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving 1/16 of recipe Calories 453kcal (23%) Carbohydrates 27g (9%) Protein 21g (42%) Fat 29g (45%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Trans Fat 0g Cholesterol 82mg (27%) Sodium 717mg (30%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 2casseroles, 8 servings each

Amount Per Serving

Calories 453

% Daily Value*

Serving 1/16 of recipe
Calories 453kcal 23%
Carbohydrates 27g 9%
Protein 21g 42%
Fat 29g 45%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Trans Fat 0g 0%
Cholesterol 82mg 27%
Sodium 717mg 30%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.