This is a really hearty and rich casserole recipe made with convenience foods. It's perfect for the meat-and-potatoes crowd because it's so satisfying.
You can use any kind of sausage you'd like in this easy recipe. I prefer using cooked sausages because I can skip a step. But if you want to use uncooked sausages, put them in a pan with a bit of water and brown them. Turn the sausages occasionally so they brown on all sides. When they are cooked, slice them and continue with the recipe.
Serve this recipe with something cool and crisp, like a fresh green salad tossed with sliced mushrooms and cubed avocados. For dessert, an apple pie would be perfect.
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta until just barely al dente; drain and set aside.
- Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion and garlic; sauté and stir until tender, about 5 to 7 minutes. Add the sliced sausage and cook for 1 to 2 minutes longer.
- Stir in the baked beans, tomato sauce, mustard, and ketchup and bring to a simmer. Stir in the cooked and drained pasta and 1/2 cup of the cheese.
- Pour the mixture into a 2-quart baking dish and top with the remaining cheese. Bake for 25 to 30 minutes or until bubbly and hot. Serve immediately.