2 1/2 c. wagon wheel macaroni or corkscrew macaroni
1 lb. fresh Italian sausage links, sliced 1/2-inch thick
3/4 c. chopped green onion
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 (14 oz.) jar spaghetti sauce with mushrooms
4 oz. Mozzarella cheese, shredded (1 c.)
1 tsp. Italian seasoning, crushed
1/4 tsp. salt

Prepare pasta according to package direction. Drain; set aside. In a large skillet, cook sausage until no pink remains; remove from skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and garlic in reserve drippings until tender. In a 2-quart casserole, combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, half of the Mozzarella, Italian seasoning and pepper. Toss gently to combine.

Bake, covered, in a 375°F oven for 25 minutes. Uncover, sprinkle with remaining Mozzarella.

Bake for 5 to 10 minutes more or until heated through.

Makes 6 servings.