2 whole garlic heads
1 pound sweet turkey Italian sausage
1 tsp. chopped fresh or 1/4 tsp. dried sage
1 tsp. chopped fresh or 1/4 tsp. dried rosemary
2 T. butter or stick margarine
1/3 C. all-purpose flour
6 C. 1% low-fat milk
1 C. (4 oz.) grated fresh Parmesan cheese
2/3 C. (about 2-1/2 oz.) shredded Gruyere or Swiss cheese
1/2 tsp. salt
1/8 tsp. black pepper
8 C. hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
Cooking spray

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

Yield: 10 servings
Serving Size: 1 C.

Calories: 434
Fat: 14.4g
Fiber: 1.4g