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

Cooking Light OCTOBER 2000

  • Yield: 10 servings

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

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.

Nutritional Information

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
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