Vegetable and Sausage Pasta Bake
7,2 / 10
ready in 50 min.
- 8 cups macaroni
- 2 shallots (sliced)
- ½ orange Bell pepper (chopped)
- 1 cup Grape tomato
- 1 cup crimini Mushrooms
- 1 ½ cups Sausage (sliced into thin circles)
- ½ cup olive oil (divided)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 garlic clove (minced)
- 3 Tbsps all-purpose flour
- 1 ½ cups milk
- 2 cups Cheddar cheese (shredded)
- fresh Basil (for garnish)
Preheat oven to 200°C | 400F | gas 6. Cook pasta according to package instructions. Drain, return to pot and set aside.
Place shallots, bell pepper, tomatoes, mushrooms and sausage on a sheet tray. Toss vegetables and sausage with 1/4 cup olive oil until coated evenly. Season with salt and pepper. Bake for 20 minutes or until vegetables have softened. Remove from oven and set aside.
In a large skillet over medium heat heat 1/4 cup olive oil. Add the garlic and stir, cooking for about 30 seconds. Whisk in the flour and cook about 1 minute. Gradually mix in the milk, stirring constantly until mixture is slightly thickened. Remove from heat and add in cheese, cook and stir until completely melted.
Add the vegetables and cheese sauce to the pot with the pasta. Stir until completely combined. Transfer mixture to a baking dish and bake for about 10 minutes. Garnish with fresh basil leaves and serve hot!