Dracula's Revenge (Baked Penne with Sausage and Garlic)

Ingredients

• 2 whole garlic heads
• 1 pound sweet turkey Italian sausage
• 1 teaspoon chopped fresh or 1/4 teaspoon dried sage
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
• 2 tablespoons butter or stick margarine
• 1/3 cup all-purpose flour
• 6 cups 1% low-fat milk
• 1 cup (4 ounces) grated fresh Parmesan cheese
• 2/3 cup (about 2 1/2 ounces) shredded Gruyère or Swiss cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
3. Increase oven temperature to 400°.
4. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.
5. Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400° for 15 minutes or until thoroughly heated.