• 1 (8 ounce) package Rotini macaroni
  • 1 pound mild sausage
  • 1 pound hot sausage
  • 1 large onion, chopped
  • 1/2 cup green bell pepper, diced
  • 1 (26 ounce) can garlic and herb spaghetti sauce
  • 13 ounces tomato juice
  • 1/2 teaspoon salt
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 2 cups shredded cheddar cheese

Directions Edit

  1. Cook macaroni according to package directions.
  2. In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is done; drain off the fat.
  3. Stir in spaghetti sauce, tomato juice, salt and kidney beans.
  4. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
  5. Drain macaroni and stir into meat mixture.
  6. Transfer into two 2-quart greased baking dishes.
  7. Top with cheese, cover and bake at 375 degrees for 30 minutes; uncover and bake 10 minutes longer.
  8. Serve one casserole; allow the second to cool, cover and freeze for up to three months

Contributed by: Edit

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