Cheesy Kielbasa Bake

From Gloria
Makes 2 - 9 x 13 pans

12 oz. uncooked elbow macaroni
2 # Kielbasa or Polish sausage (halved lengthwise and sliced)
1 TBSP olive oil
2 medium onions, chopped
2 medium zucchini, sliced (can use summer squash, too)
2 medium carrots, grated
1 garlic clove, minced
1 - 26 oz. jar spaghetti sauce (plain)
1 - 14-1/2 oz. can stewed tomatoes (undrained)
1 egg, slightly beaten
1 - 15 oz. carton ricotta cheese
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
2 green onions

Cook macaroni according to package directions. Drain. In large skillet, brown sausage in olive oil over medium heat. Add onions, squash, carrots, and garlic. Cook and stir 5-6 minutes until crisp. Stir in spaghetti sauce and tomatoes. Bring to boil. Reduce heat. Simmer, uncovered, for 15 minutes. Grease 9 x 13 pans. Layer 1/4 macaroni and 1/4 meat sauce in each pan. Combine egg and ricotta cheese. Spoon 1/4 over sauce in each pan. Sprinkle 1/4 cheddar and mozzarella cheeses in each pan. Then repeat layers and top with green onions. Cover and bake at 350º for 15 minutes. Uncover and bake 15 minutes more.
Can cool and cover and freeze up to 2 months. Thaw 24 hours in refrigerator. Then bake at 350º for 35-40 minutes.