Since we’re at the middle of a week following a busy three-day holiday weekend, I thought I would share a quick and easy, yummy casserole. I’ve eaten this casserole for as long as I can remember. My mom used to make it during the cooler months.
Being the rebel that I am, I make it all year, even here in the desert. Hey…if I never made anything warm because of the warm weather, we wouldn’t have much of a variety in our menu. And that would be seriously boring!
When I first started making this dish years ago, I used regular white pasta. For the last few years, though, I’ve used whole grain pasta. It’s a great way to introduce whole grain pasta to those that are less inclined to try it otherwise. 😉
This is one of those dinners that is definitely comfort food, just like any other casserole. It goes well with a salad and garlic bread or homemade garlic-cheddar biscuits. The leftovers are fabulous as well! 🙂
- 1 regular-sized box whole grain pasta (elbow, penne and rotini work well)
- 1 lb bulk spicy pork sausage (if using sauce already containing meat, disregard)
- 1 onion, chopped
- 1 1/2 quarts spaghetti sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Cook and drain pasta according to directions on package.
- While cooking pasta, brown sausage and onion, drain excess grease.
- Combine pasta, meat, sauce and 1/2 to 3/4 cup of the cheese in a three-quart casserole dish. Sprinkle remaining cheese on top.
- Bake for 30-40 minutes.