Prep: 25 minutes Bake: 30 minutes
Oven: 375 ‘F Makes: 5 to 6 servings

7 ounces dried cavatelli or wagon wheel macaroni (about 2 1/3 cups)
12 ounces uncooked Italian sausage links, sliced ½ inch thick, or lean ground beef
¾ cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
¼ teaspoon black pepper

Cook pasta according to package directions. Drain; set aside.
In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
In a large bowl stir together pasta sauce, ¾ cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
Bake, covered in a 375* oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining ¼ cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.

*Note: For individual portions, spoon the mixture into 5 or 6 individual (8- to 10-ounce) casseroles. Place the casseroles on a large baking sheet. Cover the casseroles with foil and bake for 15 to 20 minutes or until nearly heated through. Uncover, sprinkle with remaining ¼ cup cheese, and bake about 5 minutes more or until cheese is melted.