Recipes»Smoked Meat»Baked Kobassa & Pasta

 

Ingredients

  • 1 lb

    dried pasta such as fusilli, gemelli, penne

    500 g

    1/4 cup

    butter

    50 mL

    1 cup

    minced onion

    250 mL

    1/4 cup

    all purpose flour

    50 mL

    1 tsp

    salt

    5 mL

    1/4 tsp

    hot mustard powder

    1 mL

    4 cups

    milk

    1 L

    1

    bay leaf

    1

    2 1/2 cups

    shredded old cheddar, divided

    625 mL

    1/2 lb

    Kobassa, diced

    225 g

    2 cups

    frozen peas

    500 mL

    1 cup

    fresh breadcrumbs

    250 mL

    1 tbsp

    olive oil

    15 mL

Directions

Preheat oven to 375 F (190 C). Cook pasta according to package instructions. Drain. Set aside.

 

In large saucepan, melt butter over medium heat. Add onion, cook until tender but not browned, about 5 minutes. Whisk in the flour to coat the onion. Cook one minute. Stir in salt and mustard. Slowly whisk in milk until smooth. Add bay leaf. Cook, whisking often, until sauce is thickened and bubbling, about 10 minutes. Stir in 2 cups of the cheddar until smooth and creamy. Discard bay leaf. Toss with pasta, kobassa and peas. Transfer to a 9 x13 inch (3 L) baking dish or eight 12 oz (350 mL) baking dishes arranged on a rimmed baking sheet.

 

In small bowl, toss together remaining cheese with the fresh breadcrumbs and olive oil. Sprinkle over pasta. Bake until the tops are golden and the sauce is bubbling, about 30 minutes.

 

Makes 8 servings.