baked cavatelli Name: Jennifer Miller Base: Falls Church Recipe: 7 ounces cavatelli, wagon wheel pasta could be used instead 12 ounces Italian sausage, uncooked links, sliced 1/2 inch thick on the diagional 3⁄4 cup onion, chopped 2 garlic cloves, minced 1 (26 ounce) jar pasta sauce 1 cup mozzarella cheese, shredded 1⁄4 teaspoon black pepper DIRECTIONS 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 cup 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°F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. My card says it feeds 5 to 6, and I say a family of four -- and a sad ol'doggie -- for licking the casserole dish clean -- .