Title: Baked cavatelli
 Categories: Casseroles, Pork/ham, Pasta, Italian
      Yield: 6 Servings
 
  2 1/2 c  Macaroni, wagonwheel or
           Corkscrew
     12 oz Italian sausage links,
           Sliced 1/2" thick
    3/4 c  Green onion, chopped
      2    Cloves garlic, minced
      1 cn Tomato sauce (15 oz)
      1 cn Spaghetti sauce w/mushrooms
           (14 oz)
      4 oz Mozzarella cheese, shredded
      1 ts Italian seasoning, crushed
    1/4 ts Pepper
 
  Prepare pasta according to package directions.  Drain; set aside.
  
  In a large skillet to cook sausage till no pink remains; remove from
  skillet.  Drain off fat, reserving 1 tablespoon.  Cook green onion and
  garlic in reserved drippings till tender.
  
  In a 2 quart casserole combine cooked pasta, sausage, onion mixture,
  tomato sauce, spaghetti sauce, half of the mozzarella, Italian
  seasoning, and papper.  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 till
  heated through.
  
  NOTE: For individual casseroles, prepare as directed except combine
  ingredients in a large mixing bowl.  Spoon into 6 individual
  casseroles. Bake, covered, in a 375 F. oven for 15 minutes.  Uncover;
  sprinkle with remaining mozzarella.  Bake for 5 to 10 minutes more or
  till heated through.