Family Meal

• Preheat oven to 350 degrees.
• In a large pot of boiling salted water, cook pasta until al dente.
• Drain, rinse with very cold water (to stop the cooking process) and return to pot with a drizzle of oil to keep from sticking.
• Meanwhile, heat 1 Tbsp oil in skillet over medium heat.
• Using a sharp knife, slice sausage casing lengthwise, remove meat and add to the skillet.
• Break sausage up with a wooden spoon and cook sausage until lightly browned.
• Remove meat from skillet and set aside.

To make the cheese sauce:

• Melt butter in saucepan.
• Add onions and cook over medium heat until onions are translucent.
• Mix in flour and stir for 3–4 minutes.
• Pour in milk, one cup at a time, and whisk constantly.
• Bring sauce to a boil, reduce heat and then continue to stir until sauce is thick and creamy.
• Remove pot from heat and add sour cream, shredded cheese and salt and pepper.

• Combine sauce and cooked pasta, stirring to coat.
• Add cooked sausage and broccoli and stir gently to combine.
• Transfer mixture to two 9” x 9” buttered casserole dishes, spreading evenly.
• Combine breadcrumbs and parmesan cheese in a small bowl and sprinkle mixture over pasta.
• Bake covered (with tin foil or lid) for 20 minutes.
• Remove foil (or lid) and cook for another 10 minutes or until top is crispy and browned.

Good to know: Different pasta shapes work with some sauces better than others. Long or delicate pastas (spaghetti) generally go better with light sauces and short, chunky pasta (such as fusilli or rotini) work best with thick sauces or in baked pasta, because sauce clings to them better. Small pasta (such as alphabet) is the best choice for use in soups.

• Rinse veggies and chop as per instructions.
• Arrange prepared vegetables in clear drinking glasses, a separated ceramic serving dish, or creatively on a platter.
• Allow little hands to choose their own favourites.
• Serve with one or more of your family’s favourite dips.

Good to know: Raw vegetable platters are great for families and can be served as an appetizer, at a buffet, or, in this case, in place of a salad. Wash and trim your vegetables early in the week and store in your refrigerator for convenience. We like to offer lots of choices and make them look as appetizing and ready-to-eat as possible.

• Place each of the toppings in a small bowl.
• Place one scoop each of the two frozen yogurt flavours in a small parfait or dessert glass.
• Peel and slice bananas lengthwise into quarters.
• Stand 2 slices of the banana upright in each of the glasses.
• Serve the toppings and allow everyone to create their own masterpieces with toppings of their choosing.

Good to Know: You might want to add the chocolate sauce yourself to avoid a big mess and chocolate overload. We’ll let you decide.