Vibrant green peas, onion, and oozy, bubbly cheese makes this baked pasta dish a hit for any family’s dinner table. Made with Ontario Turkey Kielbossa adds a flavour twist that’s perfect for a chilly fall night. Serve with a slice of garlic bread.
Wine Pairing Suggestion
Ontario’s Cave Spring Cellars, 2007 Riesling Dolomite demonstrates aromas of spice, anise and yellow grapefruit predominately, with white flowers and wet stone in behind; just off dry and medium bodied, the palate shows flavours of citrus, green apple and peach pit.
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 |
Ontario turkey kielbossa, 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, kielbasa 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.