www.monthlymealplanner.com
Kielbasa and Apple Pasta Bake
by Emmy Ort
serves: 8
  from Family Circle magazine
Ingredients:
  1 lb   rigatoni
  2 Tbls   olive oil
  1 lg   onion, sliced
  1/4 c   all purpose flour
  1 qt   milk
  3 c   extra-sharp cheddar cheese, shredded
  1 tsp   hot-pepper sauce
  1 tsp   salt
  14 oz   fully cooked kielbasa, 1/4 coin slices
  3   Fuji apples, cored and cut into 1/2 in cubes
  2   scallions, thinly sliced
Directions:
  Heat oven to 350 degrees. Coat oval 10 cup baking dish with nonstick cooking spray. Cook rigatoni until al dente, firm but tender, following pkg directions. Drain.
In lg heavy bottomed saucepan, heat oil over medium-high heat. Add onion; cook until softened, 5-7 minutes. Stir in flour; cook 1 minute. Gradually whisk in milk. Bring to boiling, stirring continuously; boil until thickened, about 1 minute. Remove from heat.
Set aside 1 cup cheese for topping casserole. Stir remaining 2 cups of cheese, hot pepper sauce and salt into milk mixture until smooth.
Toss together pasta, cheese sauce, kielbasa and apples. Spoon into prepared baking dish, mounding slightly. Cover.
Bake in 350 degree oven, covered, for 30 minutes. Uncover. Stir rigatoni mixture. Sprinkle top with reserved cheese and the scallions. Bake until cheese is melted, about 10 minutes. Let stand 10 minutes before serving.