2-1/3 C. dried cavatelli or wagon wheel macaroni (7 ounces)

12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef

3/4 C. chopped onion

2 cloves garlic, minced

1 26-ounce jar pasta sauce

1 C. shredded mozzarella cheese (4 ounces)

1/4 tsp. 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, 3/4 C. of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole. Bake, covered, in a 375 degree F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 C. mozzarella cheese. Bake about 5 minutes more or until cheese is melted.