Tortellini, broccoli flowerets and sliced smoked Polish sausage is tossed in a bechamel sauce flavored with caraway seed, Swiss cheese and brown mustard.

Sausage, Broccoli and Pasta Toss

1 cup tricolor or plain cheese tortellini

3 cups broccoli flowerets

8 ounces fully-cooked smoked Polish sausage, halved lengthwise and thinly bias-sliced

1 tablespoon butter or margarine

1 tablespoon all-purpose flour

1 teaspoon caraway seed

1 cup milk

1 cup shredded process Swiss cheese (4 ounces)

1 tablespoon coarse-grain brown mustard

1. In a Dutch oven or large saucepan, cook tortellini in a large amount of boiling salted water for 10 minutes, stirring occasionally. Add broccoli and sausage. Return to boiling and cook about 5 minutes more or until pasta is tender but slightly firm and broccoli is crisp-tender, stirring occasionally. Drain; keep warm.
2. Meanwhile, in a medium saucepan, melt butter. Stir in flour and caraway see. Add milk all at once. Cook and stir until thickened and bubbly. Add cheese and mustard, stirring until cheese melts. Pour over tortellini mixture; toss to coat.

Make 4 servings.