Main Dish Recipes

Wisconsin Jalepeño Jack & Sausage Pasta Bake
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  • 1 pound (penne or mostaccioli or rotini) pasta (uncooked)
  • 1 stick Swiss Valley Farms butter (divided)
  • 1 green bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1/3 cup all-purpose flour
  • 4 cups Swiss Valley Farms milk
  • 1 teaspoon salt
  • 12 ounces (3 cups) Wisconsin Jalape?o Monterey Jack cheese (shredded)
  • 1 pound fully cooked kielbasa or summer sausage (cut into 1/2-inch chunks)
  • 1/2 cup dried breadcrumbs
  • Paprika (optional)

Cook pasta according to package directions. Meanwhile, set aside 2 tablespoons of the butter for toping. Melt remaining 6 tablespoons butter in a large saucepan. Add bell pepper and garlic; cook 5 minutes, stirring occasionally. Sprinkle vegetables with flour, cook and stir 1 minute. Add milk and salt, bring to a simmer. Simmer uncovered 2 minutes, stirring frequently. Remove from heat; stir in 2 cups of the cheese until melted. Drain pasta, return to pot. Add cheese sauce and sausage, mix well. Transfer to buttered 13x9-inch baking dish, top with remaining 1-cup cheese. Melt reserved 2 tablespoons butter, toss with breadcrumbs. Spoon breadcrumbs over pasta and sprinkle with paprika, if desired. Bake in a 350°F oven 30 to 35 minutes or until sauce is bubbly and breadcrumbs are golden brown. Yield: 8 servings. (Recipe may be easily doubled using two baking dishes).
Main Dish Recipes

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