RCI-ND.002.0038.001

Dracula's Revenge

Baked penne with sausage and garlic From "Catsrecipes Y-Group" Source: Cooking Light, October 2000 Yield: 10 servings

vegetarianvegangluten-freedairy-freenut-freehalalkosher
Prep10 min
Cook40 min
Total50 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 350°F. Peel and mince the garlic heads and set aside.
2
Heat a large skillet over medium-high heat and spray with cooking spray. Add the sweet turkey Italian sausage, breaking it into small pieces as it cooks until no longer pink, about 8-10 minutes.
9 minutes
3
Add the minced garlic, sage, and rosemary to the cooked sausage and stir well to combine. Cook for 1 minute until fragrant.
4
In a separate large pot, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for 1-2 minutes, stirring constantly to prevent lumps.
2 minutes
5
Gradually pour in the 1% low-fat milk while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
6
Bring the milk mixture to a gentle simmer over medium heat, stirring frequently until it thickens enough to coat the back of a spoon, about 8-10 minutes.
9 minutes
7
Remove the pot from heat and stir in the grated Parmesan cheese, shredded Gruyère cheese, salt, and black pepper until the cheeses are completely melted and the sauce is smooth.
8
Fold the cooked sausage mixture into the cheese sauce, stirring gently to combine evenly.
9
In a large baking dish, combine the hot cooked penne with the sausage and cheese sauce, stirring until all pasta is coated.
10
Bake in the preheated 350°F oven for 15-20 minutes until the top is light golden and the pasta is heated through.
18 minutes
11
Remove from the oven and let rest for 5 minutes before serving.

What Makes This Variant Distinct

  • Original variant

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