Baked Italian-Sausage Casserole


  16      ounces        macaroni (your choice)
   1      pound         Italian sausage links
   2      medium        carrots -- cut into 1/2" slices
   2      medium        celery stalks -- cut into 1/2" slices
   1      medium        onion -- chopped
   1 1/2  cups          milk
  28      ounces        tomatoes, canned -- crushed
   1      teaspoon      sugar
     1/2  teaspoon      dried basil
     1/4  teaspoon      pepper
  16      ounces        mozzarella cheese -- shredded
                        celery leaves -- for garnish

In saucepot, prepare macaroni as label directs for minimum cooking 
time and do not use salt in water.  Drain  and return to saucepot.
Meanwhile, remove casings from Italian-sausage links.  In 12-inch skillet 
over medium-high heat, cook sausage meat until well browned, stirring 
occasionally to break up sausage.  With slotted spoon, remove sausage meat 
to bowl.
Preheat oven to 375 F;.  In drippings remaining in skillet, over 
medium-high heat, cook carrots, celery, and onion, stirring occasionally, 
until vegetables are golden and almost tender.  In 2-cup measure or medium 
bowl, with fork, mix milk and flour until smooth; stir into vegetable 
mixture in skillet.  Add crushed tomatoes, sugar, dried basil, and pepper; 
over high heat, heat to boiling.  Reserve 1 cup shredded mozzarella for 
topping.  Into cooked macaroni in saucepot, stir vegetable mixture, sausage, 
and remaining mozzarella cheese.  Spoon mixture into deep 3-quart 
casserole; sprinkle with reserved mozzarella cheese.  Bake casserole, 
covered, 15 to 20 minutes until cheese melts and mixture is hot and 
bubbly.  Garnish with celery leaves.  Makes 8 main-dish servings.


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