Dracula's Revenge

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

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 Gruy�re 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.

Yield: 10 servings

CALORIES 434(30% from fat); FAT 14.4g (sat 7.2g,mono 4.5g,poly 2g); PROTEIN 26.3g; CHOLESTEROL 57mg; CALCIUM 425mg; SODIUM 700mg; FIBER 1.4g; IRON 3mg; CARBOHYDRATE 48.7g Cooking Light, OCTOBER 2000

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 * Catsrecipes Y-Group