Baked Penne with Sausage and Garlic
Source of Recipe
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List of Ingredients
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 Gruyère 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
Recipe
Preheat oven to 350ÌŠ
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350ÌŠ for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
Increase oven temperature to 400ÌŠ.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 400ÌŠ for 15 minutes or until thoroughly heated.
Yield: 10 servings
NUTRITION PER SERVING
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
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