Please tell me I'm not the only one who does this?!?!?
Here is what you are going to need:
-1/2 lb Penne Pasta
-1/2 lb Mild Italian Sausage-not in casing
-3 tbsp Butter
-5 tbsp Flour
-1/8 tsp Ground Nutmeg
-2 cloves minced Garlic
-3 cups 1% Milk at room temperature
-4 oz thinly sliced Portabella Mushrooms
-1/4 cup Sun-dried Tomatoes-sliced and drained of oil
-3/4 cup Italian 6 Cheese Blend (or Sharp Provolone)
-3/4 cup grated Parmesan Cheese-divided
Preheat the oven to 400 degrees and grease a 2 quart baking dish.
Cook the Penne Pasta according to directions until al dente and drain the pasta. Set aside. Brown the Mild Italian Sausage until cooked all the way through and then set it aside to cool.
In a Dutch oven or heavy pot, melt the 3 tbsp of Butter over medium heat. Once melted add Flour and minced Garlic. Cook the roux while whisking for 1 minute. While whisking, gradually add the Milk and then bring the sauce to a simmer. Add in the ground Nutmeg and whisk frequently until thickened. Add Mushrooms, Sausage and Sun-Dried Tomatoes to the Dutch oven. Cook for 1 minute stir in the 6 Cheese Italian Blend and 1/2 cup Parmesan cheese. Add pasta to mixture and season with salt and pepper to taste. Sprinkle the other 1/4 cup of Parmesan on top of the pasta dish and bake until hot and bubbly, about 20-25 minutes. Let it sit for 10 minutes before serving with some Garlic Bread.
I'm going to dig in and enjoy now!
Happy Sunday Everyone!