Baked Penne with Italian Sausage and Sun-Dried Tomatoes

• 1 pound Penne Rigate Pasta
• 1 teaspoon Olive Oil
• 1 pound Ground Italian Sausage (Mild)
• 6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes
• 1/2 cups Plus Two Tablespoons All-Purpose Flour
• 4 cloves Garlic, Smashed, Peeled And Minced
• 6 cups Whole Milk, At Room Temperature
• 1/4 teaspoons Fresh Nutmeg
• 8 ounces, fluid Crimini Or Baby Bella Mushrooms, Trimmed And Thinly Sliced
• 1/2 cups Oil-packed Sun Dried Tomatoes, Thinly Sliced
• 1- 1/2 cup Sharp Provolone Cheese, Freshly Grated
• 1- 1/2 cup Parmesan Cheese, Finely Grated, Divided Use
• Coarse Salt And Black Pepper

1. Preheat oven to 400F.
2. Butter two shallow 2-quart baking dishes (or equivalent).
3. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente (according to the al dente instructions listed on the package); drain pasta, and return to pot.
4. In a large nonstick skillet, heat oil over medium-high.
5. Brown Italian sausage until cooked all the way through.
6. Remove from heat to cool.
7. In a 5-quart Dutch oven or heavy pot, melt butter over medium.
8. Once melted add flour and garlic; cook, whisking, 1 minute.
9. While whisking, gradually add milk; bring to a simmer, add in the freshly grated nutmeg, whisking frequently until thickened.
10. Add mushrooms, sausage and tomatoes; cook 1 minute.
11. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
12. Add pasta to pot; season with salt and pepper.
13. Divide pasta mixture between baking dishes; sprinkle each with the remaining cup Parmesan.
14. Bake, uncovered, until top is golden and bubbling, about 20-25 minutes.
15. Let stand 5 minutes before serving.
16. For Freezing: Prepare to the point where you sprinkle the top with Parmesan and then let pasta cool.
17. Cover tightly with foil, and freeze up to 3 months.
18. Reheating Frozen Pasta: Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours.
19. Remove foil; bake until golden, about 15 minutes more.

olive oil, sausage, unsalted butter, allpurpose flour, garlic, milk, fresh nutmeg, fluid crimini, tomatoes, provolone cheese, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/baked-penne-with-italian-sausage-and-sun-dried-tomatoes/ (may not work)