Three Cheese Kielbasa Bake Recipes

Steps:

• 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 until crisp-tender, 5-6 minutes. , Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni., In a small bowl, combine egg and ricotta cheese. In each of 2 greased 13x9-in. baking dishes, layer a fourth of each of the following: macaroni, meat sauce, ricotta mixture, cheddar and mozzarella. Repeat layers. Top with green onions. , Cool 1 casserole; cover and freeze it for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake until cheese is melted, 15 minutes longer. , Freeze option: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° until heated through, 35-40 minutes.

Steps:

• Pre-heat oven to 400F degrees.
• In a frying pan over medium high heat fry onions and peppers until tender.
• Slice sausage about 1/2 inch thick.
• Fry sausage in pan with peppers and onions for 5-10 minutes.
• Drain off excess fat.
• Pour sausage mixture into a shallow baking dish.
• Bake for 20-30 minutes until crispy.
• Great served with au gratin potatoes or macaroni and cheese.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Steps:

• In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. , Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

Steps:

• Cook macaroni according to package directions, drain and set aside.
• Brown sausage in oil in a large skillet. Add onions, zucchini, carrots and garlic. Cook and stir 5 minutes or until crisp tender.
• Stir in spaghetti sauce and tomatoes, bring to a boil, simmer uncovered 15 minutes.
• In each of 2 greased 13x9x2 baking dishes, layer a fourth of the macaroni and meat sauce.
• Combine the egg and ricotta cheese; spoon a fourth over the sauce and sprinkle with a fourth of the cheddar and mozzarella cheeses.
• Repeat the layers and top with the green onions.
• Cover and bake at 350 degrees for 15 minutes.
• Uncover and bake 15 minutes longer or until cheese is melted.
• Serve one casserole.
• Cool the second casserole; cover and freeze for up to 2 months.
• Thaw frozen casserole in the refrigerator 24 hours and remove 30 minutes before baking.
• Cover and bake at 350 degrees for 35-40 minutes.

Steps:

• 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 minutes or until crisp-tender.
• Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni.
• In each of two greased 13 x 9 x 2 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.
• 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 the cheese is melted to your liking.
• 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 to 40 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Coat a 10-cup baking dish with non-stick cooking spray.
• In large pot of lightly salted boiling water, cook rigatoni until al dente, firm but tender, following package instructions. Drain.
• In large heavy-bottom saucepan, heat olive oil over medium-high heat.
• Add onion and cook until softened, 5 to 7 minutes.
• Stir in flour, cook 1 minute.
• Gradually whisk in milk.
• Bring to boil, stirring continuously; boil until thickened, about 1 minute.
• Remove from heat.
• Set aside 1 cup of cheese for topping casserole.
• Whisk remaining 2 cups cheese, hot-pepper sauce, and salt into mixture.
• In pasta pot, combine rigatoni, cheese sauce, kielbasa and apples into baking dish.
• Cover.
• Bake covered for 30 minutes.
• Uncover and stir.
• Sprinkle with 1 cup remaining cheese and scallions.
• Bake until cheese is melted, about 10 minutes.
• Let stand 10 minutes.
• Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sausage, potatoes, celery, bell pepper, onion, green onions, parsley, basil, cilantro, rosemary, and salt together in a casserole dish. Distribute pats of butter evenly on top of mixture. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Uncover and continue to bake for an additional 15 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a blender, combine the egg, sour cream and cottage cheese; cover and process until smooth. Transfer to a large bowl; add American and cheddar cheeses. Drain pasta; stir into cheese mixture until evenly coated. , Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 15 minutes; stir. Bake 15-20 minutes longer or until bubbly and edges begin to brown.