1 teaspoon chopped
fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried
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
(about 2 1/2 ounces) shredded Gruyere or Swiss cheese
1/2 teaspoon salt
teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped
pasta) or rigatoni
Heat oven to 350 degrees F.
Remove white papery skin from garlic heads (do not peel or separate the cloves).
Wrap each head separately in foil.
Bake at 350 degrees F for 1 hour; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
Increase oven temperature to 400 degrees F.
Remove casings from sausage. Cook sausage in a large nonstick skillet over medium
hear until browned, stirring to crumble. Remove from pan with slotted spoon. Place
sausage in 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. Ad 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 and cooked pasta to sausage, stirring
Spoon pasta mixture in a 13 x 9 inch baking dish coated with cooking spray.
Top with remaining sauce.
Bake at 400 degrees F for 15 minutes or until thoroughly
Posted by philocrates at Recipe Goldmine May 14, 2001.