Three-Cheese Kielbasa Bake

12 ounces uncooked elbow macaroni
2 pounds kielbasa, halved lengthwise and sliced
1 tablespoon light olive oil
2 medium onions, chopped
2 medium zucchini, quartered and sliced
2 medium carrots, grated
1/2 teaspoon minced garlic
1 jar (26 ounces) spaghetti sauce
1 can (14-1/2 ounces) stewed tomatoes
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 green onions, chopped

Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.

Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni. In each of two greased 13-in. x 9-in. baking dishes, layer a fourth of the macaroni and meat sauce.

Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.

Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Makes 2 casseroles (8-10 servings each).

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.