Made this for dinner tonight. Clearly I need to read the prep steps before deciding to make it! I started making it at 4pm when we got home from the grocery and it wasn't ready until 545pm. At our house we call dishes that need lots of prep work needy dishes. This is definitely a needy dish. I wasn't really impressed with the flavor but hubby like it alot. I think if I make this in the future I will take some of the previous suggestions of decreasing the milk and increasing the flour.
Dracula's Revenge (Baked Penne with Sausage and Garlic)
More From Cooking Light
Amount per serving
- Calories: 434
- Calories from fat: 30%
- Fat: 14.4g
- Saturated fat: 7.2g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 2g
- Protein: 26.3g
- Carbohydrate: 48.7g
- Fiber: 1.4g
- Cholesterol: 57mg
- Iron: 3mg
- Sodium: 700mg
- Calcium: 425mg
- 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
- Preheat oven to 350°.
- 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.
- Increase oven temperature to 400°.
- 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.
- 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.
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