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Solo Jambalaya

rice, sausage

1/2 teaspoon vegetable oil
3 ounces smoked sausage; sliced
1 small onion; chopped
1 clove garlic; minced
1/2 sweet green pepper; chopped
3/4 cup chopped fresh or canned tomatoes
3/4 cup chicken stock or water
1/3 cup long-grain rice
1/4 teaspoon (each) dried thyme and salt

In large Dutch oven, heat vegetable oil over medium heat; cook celery, onion, green pepper and basil, stirring occasionally, until vegetables are softened, about 8 minutes. Add tomato paste; cook for 5 minutes, stirring occasionally. Add plum and crushed tomatoes, salt and pepper; bring to boil. Reduce heat, cover and simmer for 2 hours. Uncover and simmer for 1 hour or until sauce holds ripple when pushed. (Make ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or - Freeze for up to 2 weeks.) In large pot of boiling salted water, cook pasta shells until tender but firm, about 8 minutes. Drain and return pasta to pot. Add 2 cups of the tomato sauce; toss to coat. Ladle 1 1/2 cups more sauce into 13- x 9-inch (12 cup) glass baking dish; spread half of the pasta over top. Repeat layers once; top with 1 cup more sauce. (Make-ahead: Cover and refrigerate for up to 1 day; uncover and heat an 350°F oven until heated through, about 40 minutes.) Reserve remaining sauce for another use. Overlapping slightly, arrange Cheddar and mozzarella cheese evenly over top; bake in 425°F oven until cheese is melted, about 5 minutes.

Contributor: Canadian Living Magazine, November, 2001

Yield: 6 to 8 servings

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