Italian Rice Bake

Provided by Marie Scheurich (my mom - 2000)

3/4 lb Italian Sausage (beef, chicken, etc)
1 clove of garlic, minced
1 jar of spaghetti sauce
6 ounces of shredded mozzarella cheese
1/2 cup of chopped onion
1 package of chicken flavored rice-a-roni
2lb zucchini in 1/4 inch slices

Preheat oven to 350 degrees.  Remove sausage from casing and crumble.  Brown sausage and onion, and drain.  Reserve 1 tablespoon of drippings from the sausage and onion mixture and set it aside.  Add zucchini and garlic to skillet and cook over low heat for approximately two minutes or until tender.  Prepare rice-a-roni according to instructions.  Combine prepared rice, sausage mixture, 1 1/2 cups of spaghetti sauce.  Spread in a 9x13 inch baking dish.  Sprinkle with 1/2 cup of cheese and top with zucchini.  Pour remaining sauce on top and sprinkle with remaining cheese.  Bake 25 to 30 minutes.  Let stand for 5 minutes before serving.

Italian Sausage and Veggie Casserole

Provided by Carol Myers (1997)

1 pound sweet italian sausage, sliced
8 ounces of cooked pasta (drained)
3 cups of shredded zucchini
1/4 cup of chopped celery
1/4 cup of chopped onion
2 1/2 cups of spaghetti sauce
1/3 cup of parmesan cheese
3/4 cup of shredded mozzarella cheese

Fry sausage until almost cooked.  Add veggies and sauté until soft.  Add cooked pasta, spaghetti sauce, and parmesan cheese.  Pour in baking dish and cover with mozzarella cheese.  Bake at 350 degrees for 20 to 30 minutes.