2 whole garlic heads
\n1 pound sweet turkey Italian sausage
\n1 tsp. chopped fresh or 1\/4 tsp. dried sage
\n1 tsp. chopped fresh or 1\/4 tsp. dried rosemary
\n2 T. butter or stick margarine
\n1\/3 C. all-purpose flour
\n6 C. 1% low-fat milk
\n1 C. (4 oz.) grated fresh Parmesan cheese
\n2\/3 C. (about 2-1\/2 oz.) shredded Gruyere or Swiss cheese
\n1\/2 tsp. salt
\n1\/8 tsp. black pepper
\n8 C. hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
\nCooking spray<\/p>\n
Preheat oven to 350\u00b0F. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350\u00b0F for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside. Increase oven temperature to 400\u00b0F. 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\u00b0F for 15 minutes or until thoroughly heated.<\/p>\n
Yield: 10 servings
\nServing Size: 1 C.<\/p>\n
Calories: 434
\nFat: 14.4g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n