BAKED CAVATELLI

2 1/2 cups packaged dried wagon-wheel macaroni
3/4 pound Italian sausage links, cut into 1/2-inch slices
3/4 cup chopped green onions
2 cloves garlic, minced
1 (27 ounce) can Hunt’s Spaghetti Sauce with Mushrooms*
1 cup shredded mozzarella cheese (4 ounces), divided use
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper

Cook the macaroni according to package directions. Drain; set aside.

Meanwhile, cook sausage in a large skillet until no pink remains; remove sausage from skillet. Drain off fat, reserving 1 tablespoon in skillet.

Cook green onions and garlic in skillet until onions are tender. Drain off fat.

Combine cooked pasta, cooked sausage, onion mixture, Hunt’s Original Spaghetti Sauce with Mushrooms, half of the mozzarella cheese, the Italian seasoning, and pepper in a 2-quart casserole.

Bake, covered, in a 375 degree oven for 25 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through.

*Note: Store the leftover spaghetti sauce in a tightly covered plastic container in the refrigerator for up to 1 week.

Makes 6 servings
Source: Hunt-Wesson, Inc., 1995