Baked Cheesy Pasta with Sausage


Veggies and Dip

You’ll Need

  • 1 lb (4 cups) fusilli or other short chunky pasta
  • 1 Tbsp olive oil
  • 3 sausages, any flavour
  • 4 Tbsp butter
  • ¼ cup chopped onion
  • ¼ cup all-purpose flour
  • 3 ½ cups milk
  • 1 cup sour cream
  • 1 lb (500 g) white cheddar cheese, shredded
  • ½ cup whole wheat bread crumbs
  • ½ cup parmesan cheese, grated
  • 3 cups broccoli florets (fresh or frozen)
  • Salt and pepper to taste

Prep and Cook

  • 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.
  • 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.


Leave a Comment