KIELBASA & PASTA CASSEROLE

RECIPE SUBMITTED BY Irma’s Ivy Lane

KIELBASA & PASTA CASSEROLE

8oz dry pasta,(sm spiral or elbows)
1 1/2 lbs smoked kielbasa, sliced
2 C green & red peppers, sliced
1 large onion, diced
4 Tbs butter
1 sm can sliced mushrooms
1-15 oz can tomatoes, diced w/gr peppers&onion
1 can tomatoes, diced w/gr chiles
1- 14.5 oz can TexMex tomatoes, Fire roasted
1tsp garlic powder (more if you like)
1/2tsp black pepper
1C grated parmesan cheese
1 8oz pkg mozzarella cheese

DIRECTIONS
Preheat oven 350 degrees
Cook pasta in boiling water just til al dente & drain (do not rinse) set aside

n a large skillet add butter& lightly brown kielbasa. Add sliced peppers & onions, cover with a lid & cook 5-10 mins stirring often.

Next add the 3 cans of tomatoes, mushrooms, garlic powder & black pepper.

Stir & bring to a boil, next stir in 1C parmesan cheese. In a buttered 9×13 casserole dish spoon some of the sauce from the skillet & cover the bottom of dish. Next layer the pasta on top of sauce in dish.

Spoon the Kielbasa mixture over the pasta & cover with more parmesan cheese & 8 oz pkg mozzarella cheese.

Cover with foil & bake 30min then remove foil & bake another 10-15 min. (I didn’t cover mine with foil)

I used the frozen peppers I had from last summer. A mixture of sweet red, green yellow & orange. Also added some frozen hot Banana peppers. Fresh garlic cloves can be used instead of the powder.
I love this recipe so I’ll be freezing more peppers this summer. The frozen peppers worked great! I didn’t cover with foil when I baked it. Just watch it closely as it browns.