Dracula's Revenge!
This was game-night dinner on Friday in honor of almost being October (yay Halloween!). There were no leftovers...
The original recipe called for sage and swiss cheese, I modified it using fresh-grated mozzarella (and a bit extra!) and fresh oregano.
Dracula's Revenge (Baked Penne and Sausage in Garlic Cream Sauce)
Ingredients:
2 whole, large garlic heads
1 pound turkey Italian sausage
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, chopped
2 tablespoons butter or margarine
1/3 cup all-purpose flour or 3 tablespoons corn starch
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 (16 oz dry, 1 box)
* Cooking spray
Preparation - Roasted Garlic (Can be done up to a day prior to making the recipe.)
1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside. If doing the day before, leave in skins until ready to make the dish!
Preparation - Pasta
1. Preheat oven to 400° (or increase to 400°)
2. 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.
3. 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).
4. Stir in roasted garlic, cheeses, salt, and pepper and mix until blended.
5. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat.
6. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce.
7. Bake at 400° for 15 minutes or until thoroughly heated.
Serve with crusty italian bread, garlic bread, salad or any other favorite side. Oh, and breath mints. Lots of breath mints...
Yield: 10 ~1 cup servings
Recipe prepared with Ronzoni Smart Taste Pasta & 50/50 Smart Balance Butter Blend
Per Serving: Calories: 434, Fat: 15.5g (sat 7.6), Protein: 27g, Carbohydrate: 48.5g, Fiber: 4.5g, Cholesterol: 46mg, Sodium: 738mg
Original Recipe can be found here at myrecipes.com
The original recipe called for sage and swiss cheese, I modified it using fresh-grated mozzarella (and a bit extra!) and fresh oregano.
Dracula's Revenge (Baked Penne and Sausage in Garlic Cream Sauce)
Ingredients:
2 whole, large garlic heads
1 pound turkey Italian sausage
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, chopped
2 tablespoons butter or margarine
1/3 cup all-purpose flour or 3 tablespoons corn starch
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 (16 oz dry, 1 box)
* Cooking spray
Preparation - Roasted Garlic (Can be done up to a day prior to making the recipe.)
1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside. If doing the day before, leave in skins until ready to make the dish!
Preparation - Pasta
1. Preheat oven to 400° (or increase to 400°)
2. 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.
3. 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).
4. Stir in roasted garlic, cheeses, salt, and pepper and mix until blended.
5. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat.
6. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce.
7. Bake at 400° for 15 minutes or until thoroughly heated.
Serve with crusty italian bread, garlic bread, salad or any other favorite side. Oh, and breath mints. Lots of breath mints...
Yield: 10 ~1 cup servings
Recipe prepared with Ronzoni Smart Taste Pasta & 50/50 Smart Balance Butter Blend
Per Serving: Calories: 434, Fat: 15.5g (sat 7.6), Protein: 27g, Carbohydrate: 48.5g, Fiber: 4.5g, Cholesterol: 46mg, Sodium: 738mg
Original Recipe can be found here at myrecipes.com