Kielbasa Pasta Casserole

I like kielbasa and a good casserole, and this is a delicious win win. This is basically a nicely seasoned spaghetti without the long pasta and made with flavorful kielbasa instead of a meat sauce. Links to the shortcuts are listed in the Recipe Notes section.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Dish

Cuisine American

Servings servings

Ingredients

500 grams dry ziti pasta, or penne, (1 lb)
1 kilo Kielbasa sausage, cut into 1/4 inch slices, (about 2 lbs)
1 bell pepper, your choice of color, diced
1 1/2 - 2 jars spaghetti sauce, (about 40-54 oz), jars or cans, Shortcut
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon Italian seasoning, Shortcut
1/2 teaspoon black pepper
1/2 cup Italian bread crumbs, divided, Shortcut
250 grams Monterey Jack cheese, shredded, (8 oz)

Instructions

Bring a large pot of salted water to a boil then cook the pasta until tender, drain.
After starting the water, preheat your oven to 180 C (350 F) and get out a 9x13 baking dish.
Also after the water is starting to heat, heat a non stick pan on medium heat and when hot, add the sliced kielbasa and bell pepper. Brown the sausage, stirring them often. When the sausage is starting to brown, the pepper should be softened.
After draining the pasta, return it to the same pot, then drain any liquid from the sausage and add to the pasta, and add the spaghetti sauce, oregano, parsley, Italian seasoning, pepper, and 1/4 cup of the breadcrumbs to the pasta. Start with less spaghetti sauce than what is stated and add more as desired to your liking. I used 54 oz of sauce which was perfect.
Mix together then pour into the baking dish and spread out evenly.
Sprinkle evenly with the remaining 1/4 cup of bread crumbs, then the cheese.
Bake for 30 minutes until the cheese is starting to turn golden brown.
Serve and enjoy.