Dracula's Revenge

Description
Baked penne with sausage and garlic
 * Contributed by Catsrecipes Y-Group
 * Source: Cooking Light, October 2000
 * Yield: 10 servings

Ingredients

 * 2 whole garlic heads
 * 1 pound sweet turkey Italian sausage
 * 1 teaspoon chopped fresh or ¼ teaspoon dried sage
 * 1 teaspoon chopped fresh or ¼ teaspoon dried rosemary
 * 2 tablespoons butter or stick margarine
 * ⅓ cup all-purpose flour
 * 6 cups 1% low-fat milk
 * 1 cup (4 ounces) grated fresh Parmesan cheese
 * ⅔ cup (about 2½ ounces) shredded gruyère or Swiss cheese
 * ½ teaspoon salt
 * ⅛ teaspoon black pepper
 * 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
 * cooking spray

Directions

 * 1) Preheat oven to 350°F.
 * 2) Remove white papery skin from garlic heads (do not peel or separate the cloves).
 * 3) Wrap each head separately in foil. Bake at 350F for 1 hour; cool 10 minutes.
 * 4) Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
 * 5) Increase oven temperature to 400°F.
 * 6) Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble.
 * 7) Remove from pan with a slotted spoon.
 * 8) Place sausage in a large bowl; stir in sage and rosemary.
 * 9) 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.
 * 10) Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes).
 * 11) Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat.
 * 12) Add 5½ cups cheese sauce and cooked pasta to sausage, stirring to coat.
 * 13) Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray.
 * 14) Top with remaining sauce.
 * 15) Bake at 400°F for 15 minutes or until thoroughly heated.

Nutritional Information
Calories 434 (30% from fat) | fat 14.4g (sat 7.2g, mono 4.5g, poly 2g) | protein 26.3g | cholesterol 57 mg | calcium 425 mg | sodium 700 mg | fiber 1.4g | iron 3 mg | carbohydrate 48.7g