2 cups (500 mL) peeled, chopped sweet potato
1 pkg (340 g) Italpasta Tradizionale Fusilli
2 tbsp (30 mL) olive oil
4 spicy Italian sausages (about ¾ lb/375 mL)
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) shredded aged white Cheddar cheese
1/2 cup (125 mL) fresh bread crumbs
3 tbsp (45 mL) chopped fresh parsley
1 clove garlic, minced
3 tbsp (45 mL) butter
1/2 cup (125 mL) finely minced onion
3 tbsp (45 mL) all-purpose flour
3 cups (750 mL) milk
1/2 tsp (2 mL) each salt and freshly ground pepper
Pinch freshly ground nutmeg
- Béchamel Sauce: In saucepan, melt butter over medium heat; cook onion for 5 to 7 minutes or until soft and lightly golden. Sprinkle in flour; cook, stirring, for 2 minutes or until smooth. Slowly whisk in milk until smooth; bring to boil, stirring constantly. Cook, stirring frequently, for 10 minutes or until sauce thickens slightly. Season with salt, pepper and nutmeg.
- Preheat oven to 375° (190°C). Grease 13- x 9-inch (33- x 23 cm) glass baking dish; set aside.
- Place sweet potato in saucepan; pour in enough water to cover and bring to boil. Cook for about 15 minutes or until sweet potato is fork-tender; drain. Meanwhile, cook fusilli according to package directions; drain. In large skillet, heat 1 tbsp (15 mL) of the oil; cook sausages for 3 minutes per side or until browned. Transfer sausages to cutting board; slice into 1/4-inch (5 mm) slices diagonally. Drain fat from skillet; return sausages to skillet along with pasta and sweet potato. Add Béchamel Sauce, half of the Parmesan, and Cheddar; stir to combine. Transfer to prepared baking dish.
- In separate bowl, combine bread crumbs, parsley, garlic and remaining Parmesan and olive oil; sprinkle over pasta. Cover and bake for 15 minutes; remove cover and bake for 3 to 5 minutes or until top is golden brown and crisp.
Bechamel sauce yield: 2 2/3 cup
Per 1/8 recipe:
Calories 490; Fat 22g; Cholesterol 45mg; Sodium 820mg; Carbohydrate 52g; Fibre 3g; Sugars 8g; Protein 20g