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| 4 | heads | garlic | |||
| 1 | pound | sweet turkey Italian sausage | |||
| 1 | teaspoon | dried sage | |||
| 1 | teaspoon | dried rosemary | |||
| 2 | tablespoons | butter | |||
| 1/3 | cup | all-purpose flour | |||
| 6 | cups | 1% low-fat milk | |||
| 1 | cup (4 ounces) | grated fresh Parmesan Cheese | |||
| 1 | cup | shredded Gruyère or Swiss cheese | |||
| 1/2 | teaspoon | salt | |||
| 1/8 | teaspoon | black pepper | |||
| 8 | cups | cooked penne (about 1 lb uncooked) or rigatoni | |||
| Cooking spray | |||||
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| Preheat oven to 350 degrees.
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 degrees. 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. Yield: 10 servings. Per serving: 454 calories, 26.3g protein, 48.7g carbohydrates, 14.5g fat, 57mg cholesterol, 700mg sodium, 425mg calcium |
