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2-1\/3 C. dried cavatelli or wagon wheel macaroni (7 ounces) <\/span><\/p>\n12 ounces uncooked Italian sausage links, sliced 1\/2 inch thick, or lean ground beef <\/span><\/p>\n 3\/4 C. chopped onion <\/span><\/p>\n 2 cloves garlic, minced <\/span><\/p>\n 1 26-ounce jar pasta sauce <\/span><\/p>\n 1 C. shredded mozzarella cheese (4 ounces) <\/span><\/p>\n 1\/4 tsp. black pepper <\/span><\/p>\n \u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00a0 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…<\/p>\n