• Preheat the over to 350°F.
• Cook the macaroni to al dente according to the package directions. Drain the pasta and set aside.
  2 (16-ounce) packages elbow macaroni
• While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the kielbasa and sauté for about 5 minutes, until it starts to brown.
  2 pounds kielbasa, 1 tablespoon olive oil
• Add the onions, zucchini, carrots and garlic. Sauté for 5 to 6 minutes or until crisp-tender.
  2 medium onions, 2 medium zucchini, 2 medium carrots, 1 teaspoon garlic
• Stir in the spaghetti sauce, diced tomatoes, and tomato paste and bring the skillet to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes.
  1 (26-ounce) jar spaghetti sauce, 1 (14-ounce) can diced tomatoes, 1 (8-ounce) can tomato paste
• Combine the eggs and ricotta cheese in a bowl and mix well.
  2 eggs, 1 (16-ounce) carton ricotta cheese
• Spray two 9x13 baking pans with cooking oil spray. Layer a fourth of the macaroni in each pan, followed by a fourth of the kielbasa and vegetable sauce, a fourth of the ricotta cheese, and a fourth of the Cheddar Jack and mozzarella cheeses. Repeat the same layers, and sprinkle the green onions over the top.
  2 cups Cheddar Jack cheese, 2 cups mozzarella cheese, 2 green onions
• Put one casserole in the oven and bake for 30 minutes.
• Let the second casserole cool to room temperature. Cover and freeze for up to 2 months.

To Use the Frozen Casserole

• Thaw the casserole in the refrigerator for at least 24 hours. Remove it from the refrigerator a couple of hours before baking. Bake at 350°F for 35 to 40 minutes or until heated through.