Smoked Sausage Pasta Bake–Printable Version

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Smoked Sausage Pasta Bake


-1 (7-oz) wheel of Gouda cheese (or 10-12 slices American cheese)

-6 to 8 ounces (2 or 2-1/2 cups) uncooked penne pasta (or other variety)

-16-ounce bag frozen broccoli/carrot/cauliflower blend

-2 tablespoons butter/margarine

-1/4 teaspoon pepper

-2 tablespoons all-purpose flour (optional)

-2 cups milk

-1 teaspoon garlic powder

-14 ounces (2 long links) smoked sausage

-Nonstick cooking spray


Begin by preheating oven to 350 degrees. Dice cheese into very small pieces.

In a large pasta pot, bring water to a boil and add pasta. When pasta is a minute or two away from being done, add frozen veggie blend to boiling water. Drain once pasta is tender and veggies are hot.

Meanwhile, melt butter in a small saucepan over medium-low heat. Once butter is melted, add pepper and flour (optional). Heat for a minute or so, or until smooth and bubbly.

Slowly incorporate milk into butter mixture, stirring often. Sprinkle in garlic powder. Once mixture returns to a slow simmer, remove from heat. Gradually stir in all of the diced cheese and set aside.

Chop smoked sausage into bite-sized rounds. Toss sausage pieces into drained pasta/veggie blend.

Pour cheese mixture over pasta and stir until evenly coated. Transfer mixture to a greased or sprayed 9″ x 12″ glass casserole pan. Spray nonstick coating on inside of sheet of aluminum foil and cover casserole tightly.

 Bake approximately 30 minutes. Remove from oven and serve immediately.


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