Description

Hey friend! If you love cozy casseroles and bold, comforting flavors, this one is for you. Inspired by traditional Polish ingredients like smoky kielbasa and tangy sauerkraut, this creamy pasta bake brings everything together in one bubbling, golden dish.

Ingredients

Scale

4 cups penne pasta (uncooked, then cooked al dente)
2 tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups milk (whole or 2%)
1 cup sour cream (room temperature)
1 teaspoon garlic powder
2–3 tablespoons Dijon mustard
16 oz sauerkraut, well-drained and squeezed dry
4 green onions, chopped (reserve some for garnish)
1 ½ pounds Polska kielbasa, sliced
3 cups Swiss cheese, freshly shredded (divided)
Salt and black pepper to taste

Instructions

1. Preheat

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Cook the Pasta

Cook penne in well-salted water until just al dente. Drain thoroughly and set aside.

3. Make the Cream Sauce

In a saucepan over medium heat, melt butter.
Whisk in flour and cook for 1 minute to form a roux.

Slowly whisk in milk and cook until thickened (about 5–7 minutes).

Remove from heat and whisk in:

Sour cream
Garlic powder
Dijon mustard

Season lightly with salt and pepper.

4. Combine

In the baking dish, combine:

Cooked pasta
Sliced kielbasa
Drained sauerkraut
Green onions (reserve some)
2 cups shredded Swiss cheese

Pour sauce over everything and gently stir to combine.

5. Top & Bake

Sprinkle remaining 1 cup Swiss cheese evenly on top.

Bake for 35–40 minutes, until bubbly and golden.

6. Rest & Serve

Let rest for 5–10 minutes before serving. Garnish with reserved green onions.

Notes

Drain sauerkraut extremely well. Excess liquid can thin the sauce.
Cook pasta slightly firm. It continues cooking in the oven.
Shred your own cheese for smoother melting.
If sauce feels too thick before baking, stir in 2–3 tablespoons milk.
Taste the sauce before combining—adjust mustard or seasoning to your preference.