Thursday, June 30, 2011

rotini and sausage casserole.

Rotini and Sausage Casserole.

1.   1 lb. rotini
2.   1 lb. smoked sausage
3.   4 cups mozzarella
4.   medium red pepper, diced
5.   medium green pepper, diced
6.   medium orange pepper, diced
7.   sun dried tomatoes, diced
8.   basil 
9.   1/2 cup butter
10. 1/2 cup flour
11. 4 1/2 cups milk
12. 3 tsp minced garlic
13. sea salt
14. crushed red pepper

1. Cook rotini according to package. Remove the sausage from the casing and start browning it; like ground beef.
2. Melt the butter over medium heat, just until it starts to bubble. Stir in the garlic, crushed red pepper and a dash of salt. Cook and stir for a few minutes. Stir in the flour and cook for another couple of minutes. Add the milk and cook, stirring continuously, until the sauce thickens. Remove from the heat and set it aside. (This creates the sauce.)
3. Spread a little sauce in the bottom of a baking dish and add a layer of pasta. Sprinkle with a generous amount of mozzarella. Add a layer of assorted bell peppers and sun dried tomatoes. Top with about half the sauce.
4. Next layer sausage, then pasta. Then another layer of the mozzarella and veggies. Topped with the last of the pasta and the rest of the sauce. Tear the basil leaves over the top.
5. Bake at 350 for 20-25 minutes. Keep an eye on the cheese to make sure it doesn't get too browned.

 Plus the fourth of july cupcakes..

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