This Turkey Kielbasa Pasta Bake is an easy, lightened-up comfort food that the whole family will love! Turkey kielbasa and penne pasta tossed in a rich, flavorful cream sauce and topped with gooey mozzarella.
2cupswhole milk(you can use half and half for a richer flavor)
1cuplow sodium vegetable broth
3cupsdry penne pasta(high fibre if desired) 275 grams
2cupsturkey kielbasa(halved and sliced) 280 grams
1½cupsshredded mozzarella cheese
Instructions
Preheat oven to 350 degrees F if baking right away (optional: you can also cover and refrigerate or freeze for another day). Lightly grease a 9x13" baking dish.
Melt the butter in a medium skillet over medium-high heat.
Add the onion and cook until softened and translucent. Stir in garlic, Italian seasoning, salt, and pepper and cook 1 minute.
Stir in the flour until no white streaks remain. Cook for 1 minute.
Whisk in the milk and broth, and cook over medium heat until thickened, stirring constantly. This should take between 5-10 minutes.
Meanwhile, cook the penne pasta to al dente in a large pot of boiling, salted water (according to package directions). Drain.
Combine cooked pasta, thickened sauce, and sliced kielbasa in baking dish and stir well.
Top with shredded cheese and bake until bubbly, about 20-25 minutes. You can also place in the refrigerator to cool, then cover and refrigerate up to 4 days or freeze up to 3 months.
Notes
Storage:Leftover baked pasta will last in an airtight container for in the fridge for up to 4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through.