- 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 Gruyere 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
- 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 for 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 heat 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 to coat.
- 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 heated.
Posted by philocrates at Recipe Goldmine May 14, 2001.