Dracula'S Revenge (Baked Penne With Sausage And Garlic)

• 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

1. Preheat oven to 350u0b0.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350u0b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
3. Increase oven temperature to 400u0b0.
4. 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.
5. 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 400u0b0 for 15 minutes or until thoroughly heated.

garlic, sausage, sage, rosemary, butter, flour, milk, parmesan cheese, gruyuere, salt, black pepper, hot cooked penne, cooking spray

Taken from www.myrecipes.com/recipe/draculas-revenge-baked-penne-with-sausage-garlic (may not work)