Polish Pasta Casserole

Ingredients for Polish Pasta Casserole

• 12 oz (340g) of penne, rigatoni, or your preferred pasta
• 14 oz (400g) of kielbasa or Polish sausage, sliced into ¼-inch rounds
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 cup sour cream
• 1 cup cottage cheese
• 1 cup shredded cheddar cheese (plus more for topping)
• 1 cup shredded mozzarella cheese
• 1 tablespoon Dijon mustard
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 2 tablespoons fresh parsley, chopped (for garnish)

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How to Make Polish Pasta Casserole

Step 1: Cook the Pasta

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.

Step 2: Cook the Kielbasa and Onions

1. In a large skillet, heat a little oil over medium heat. Add the sliced kielbasa and cook until lightly browned, about 4-5 minutes per side. Remove the kielbasa from the pan and set it aside.
2. In the same skillet, sauté the diced onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Set aside with the kielbasa.

Step 3: Make the Creamy Sauce

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to make a roux, cooking for about 2 minutes.
2. Gradually add the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer, and continue whisking until thickened, about 5-7 minutes.
3. Remove the saucepan from heat, and stir in the sour cream, cottage cheese, Dijon mustard, cheddar, and mozzarella. Season with smoked paprika, salt, and pepper.

Step 4: Combine and Bake

1. In a large mixing bowl, combine the cooked pasta, kielbasa, onions, and the creamy cheese sauce. Stir until everything is well coated.
2. Transfer the mixture into a greased 9×13-inch baking dish. Top with extra shredded cheddar for a crispy, cheesy crust.
3. Bake the casserole for 25-30 minutes, or until the cheese is bubbly and golden on top.

Step 5: Garnish and Serve

1. Remove the casserole from the oven and let it cool slightly before serving.
2. Garnish with fresh parsley, and serve hot.

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Kitchen Equipment Needed

• Large pot for boiling pasta
• Skillet for cooking kielbasa and onions
• Medium saucepan for making the sauce
• 9×13-inch baking dish
• Mixing bowls
• Whisk and spatula

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Storage and Reheating Tips

Polish Pasta Casserole can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, cover the casserole with aluminum foil and place it in a 350°F (175°C) oven for about 20 minutes, or until warmed through. You can also microwave individual portions, but the oven method will help maintain the crispy top layer.

If you want to freeze this dish, you can assemble the casserole up to the point of baking, then cover it tightly with plastic wrap and foil. It can be frozen for up to 2 months. When ready to bake, let it thaw overnight in the refrigerator and bake as directed.

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Tips for the Perfect Polish Pasta Casserole

• Use a flavorful sausage: Kielbasa is the traditional choice for this dish, but you can substitute it with any smoked sausage or even a spicier sausage if you prefer more heat.
• Add vegetables: Feel free to add sautéed mushrooms, bell peppers, or spinach to the casserole for extra nutrients and texture.
• Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect the creaminess of the sauce. For the best results, shred your cheese fresh.
• Don’t overcook the pasta: Remember to cook the pasta until just al dente, as it will continue to cook in the oven and absorb the sauce.

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