Home My Profile Contact Us Careers FAQ Site Map Foodservice Academia Barilla Online Store Barilla (Italy)
About Barilla
Recipes and Cooking
Baked Elbows with Leeks and Italian Sausage
Elbows al Forno con Porri e Salsiccia

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 35 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: White



Ingredients

1 boxBARILLA Elbows
6 cupsmilk
6 tablespoonsbutter
6 tablespoonsflour
1 poundItalian sausage
2leeks, cleaned, chopped
4 largeartichokes, cleaned and choke removed
2 tablespoons Italian parsley, chopped
1 cupParmigiano cheese, grated and divided


HEAT milk in a small saucepan and bring to boil.
MELT butter in a separate medium saucepan. Stir in flour and cook for two minutes.
WHISK in milk and bring to a boil. Remove from heat. Season the mixture (béchamel sauce) with ½ cup Parmigiano cheese, salt and pepper.
BRING a large pot of water to a boil.
REMOVE casing from sausage and brown in a large skillet. Add leeks and sliced artichokes. Cook for 3-5 minutes or until tender and add to sauce.
COOK pasta two minutes less the recommended cooking time. Drain, toss with the sauce and place in a 13 x 9 baking dish. Sprinkle with the remaining cheese.
BAKE for 25 minutes at 350F.