Ingredients Jump to Instructions ↓

  1. 10 cloves fresh garlic , minced

  2. 3/4 lb ITALIAN SAUSage

  3. 1/4 teaspoon SAGE

  4. 1/4 teaspoon ROSEMARY

  5. 1 tablespoon red pepper flakes

  6. 2 tablespoons BUTTER

  7. 1/3 cup FLOUR

  8. 4 cups SKIM MILK

  9. 3/4 cup PARMEsan cheese (4 ounces)

  10. 2- 1/2 ounces

  11. 3/4 teaspoon salt

  12. 1/4 teaspoon black pepper

  13. 8 cups PENNE PAsta

  14. Cooking spray

Instructions Jump to Ingredients ↑

  1. INSTRUCTIONS:Saute garlic in a small amount of olive oil until soft. Set aside.

  2. Preheat oven to 400°F.

  3. Remove casings from sausage. Grill sausage and then chop or 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, rosemary, and chili flakes.

  4. Melt butter in a large saucepan over medium heat. 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 garlic, cheeses, salt, and pepper. Remove mixture from heat. Add approximately ¾ of 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 and a sprinkling of shredded romano. Bake at 400°F for 25 minutes or until thoroughly heated.

  5. Note: this can be made ahead and refrigerated. When heating, set out of refrigerator for ½ hour prior to baking.


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