Baked Cavatelli

Amy Brinkerhoff

2 1/2 C dried pasta (I use a small penne or bowtie)

12 oz fresh Italian sausage links, sliced ½ inch thick

3/4 C chopped onion

2 cloves garlic, minced

1 15 oz can tomato sauce

1 14 oz jar spaghetti sauce with mushrooms

1 C shredded mozzarella cheese

1 tsp Italian seasoning

1/4 tsp pepper

Cook pasta according to instructions.

In a large skillet, cook the sausage, onion, and garlic.  Drain fat. In a large mixing bowl, stir together the tomato sauce, spaghetti sauce, 1/2 C of mozzarella, Italian seasoning, and pepper.  Add the cooked pasta and sausage mixture.  Toss gently to combine.  Spoon into a 2 qt casserole (I use a 9x13 sometimes)

Bake, covered, in a 375^o oven for 25 minutes.  Sprinkle with the remaining ½ C cheese and bake for about 5 minutes more.