Baked Penne with Knackwurst
INGREDIENTS
- 1x 450g package Penne Pasta
- 1x 380g bag Grated Old Cheddar Cheese
- 2 cups (500ml) 35% Cream
- 500g Piller’s Knackwurst (sliced)
- 1 tbsp. (15ml) Dijon Mustard
- 1 Medium Onion (chopped)
- 2 tbsp. (30ml) Vegetable Oil
- 1 tbsp. (15ml) Dried Oregano
- 2 tsp. (10ml) Ground Black Pepper
- 125g (20 crackers) Your Favourite Cracker
- 1/4 cup (60ml) Melted Butter
- 1 cup (250ml) Grated Parmesan Cheese
- Salt to taste
METHOD
- Bring 4 litres of water to a boil in a large pot and cook penne as per package instructions. Drain, rinse and set aside.
- In another large pot heat oil over medium-high heat and add onions, sliced knackwurst, salt, pepper and oregano and cook for five minutes
stirring occasionally. - Add grated cheddar to pot with cream and mustard. Reduce heat and cook until cheese melts fully stirring frequently to prevent sticking.
- Stir in reserved penne until coated.
- Transfer mix to a 9" x 13" baking dish.
- In a food processor combine crackers with melted butter and parmesan cheese and process to fine crumb mixture.
- Sprinkle over pasta mix and bake in pre-heated 375° F oven for 20 to 25 minutes until bubbly and top is golden brown.
Serve immediately
