Ingredients:

Italian sausage links are available either mild (sometimes labeled 'sweet') or hot -- use whichever you prefer.

Prep: 25 minutes.   Bake: 30 minutes.   Over: 375F

Makes: 5 or 6 servings

• 2 1/3 cups dried cavatelli or wagon wheel macaroni (7 ounces)
• 12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or ground beef
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 26-ounce jar pasta sauce
• 1 cup shredded mozzarella cheese (4 ounces)
• 1/4 tablespoon black pepper
  

Directions:

1. Cook pasta according to package directions; drain and set aside.
2. In a large skillet, cook the sausage, onion and garlic over medum heat until sausage is brown; remove from skillet; drain off fat.
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 375F 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 melts.

* Note: For individual portions, spoon the mixture into five or six individual (8- to 10-ounce) casseroles.  Place the casseroles on a large baking sheet.  cover casseroles with foil and bake in a 375F oven for 15 to 20 minutes, or until nearly heated through.  Uncover, sprinkle with remaining 1/4 mozzarella cheese, and bake about 5 minutes more or until cheese melts.

Yield:

Per 2 cups: 503 cal., 24g total fat (9g sat. fat), 58mg chol., 1,464mg sodium, 43g carbo., 4g fiber, 23g pro. Daily values: 14% vit. A, 13% vit. C, 23% calcium, 15% iron. Exchanges: 1 vegetable, 2 1/2 starch, 1 fat