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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pork sausage in a large Dutch oven, brown on all sides, drain fat and poke each sausage several times with a sharp knife. | 2. Return to Dutch oven, cover with water, add hot red pepper flakes, bay leaves, salt and pepper. | 3. Bring to boil, simmer for 1 hour, remove to drain on paper towel. | 4. Discard water and bay leaves. | 5. Slice sausage into bite size pieces, set aside. | 6. Place veggies in a large bowl, drizzle veggie oil over all, toss until all veggies are well coated. | 7. Spread coated veggies, in one layer, on lightly greased baking sheet; roast for 25 minutes at 450f degrees, turning once. | 8. Whisk 1/4 cup of the milk with flour. | 9. In a saucepan, heat remaining milk over medium heat until bubbles appear around edge; whisk in flour mixture and bring to boil, whisking constantly. | 10. Reduce heat to medium low; cook, stirring, for 10 minutes or until thickened. | 11. Remove from heat, whisk in cheddar and cream cheese, mustard, thyme, salt and pepper. | 12. Meanwhile, in large pot of boiling salted water; cook pasta until barely tender. | 13. Drain well and return to pot; stir in sauce. | 14. Add bite size pieces pork sausage. | 15. Remove corn kernels from husks, discard husks, add all roasted veggies to pasta/sausage/sauce mixture, stir gently to coat. | 16. Spoon mixture into greased 10 cup casserole. | 17. Topping: Mix bread crumbs with melted butter and Parmesan cheese. | 18. Sprinkle topping mixture over top of casserole. | 19. Bake at 450f degrees for 10 to 15 minutes, until bubbly and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sausage	6			6286.7977	0.0	406.8728	505.1211
hot red pepper flake	1	tablespoon		-	-	-	-
bay leaf	2			-	-	-	-
salt pepper				-	-	-	-
zucchini	1		unpeeled cubed	2.31	0.3421	0.2981	0.044000000000000004
red pepper	1		seeded cubed sweet	1.25	0.2753	0.0584	0.0138
jalapeno pepper	1		seeded cubed	-	-	-	-
corn	1	ear	cut sweet	122.98	26.741	4.6761	1.9305
carrot	1		cubed	25.01	5.8438	0.5673	0.1464
potato	1		peeled cubed sweet	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
milk		cups	low fat	827.5862	19.934	8.2399	85.7811
purpose flour	1/4	cup		-	-	-	-
sharp cheddar cheese	2	cups	shredded low fat	-	-	-	-
cream cheese	4	ounces	cubed	334.53	3.969	8.0514	32.4324
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
thyme leaf	1/2	teaspoon	crushed	-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
penne pasta	5	cups	cooked	-	-	-	-
breadcrumb	1	cup		-	-	-	-
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.