Rotini Salisiccia

This recipe came from an casserole cookbook I got from a yard sale.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 12  ounces rotini pasta
• 1 1⁄2 lbs Italian sausage, cut in 1/2 inch slices
• 3  tablespoons butter
• 1 1⁄2 cups  sliced mushrooms
• 1⁄3 cup  chopped green pepper
• 1⁄3 cup  chopped onion
• 1⁄2 cup all-purpose flour
• 1 1⁄2 teaspoons salt
• 1  teaspoon dried sweet basil leaves
• 1  teaspoon dry mustard
• 4  cups milk
• 1 1⁄4 cups  shredded mozzarella cheese
• 1 1⁄2 cups  shredded swiss cheese
• 1  tablespoon Worcestershire sauce
• 1⁄3 cup  chopped parsley

Directions

1. Preheat oven to 350 degrees.
2. Cook rotini according to package directions, drain.
3. In a large skiller, brown sausage over medium heat. Remove sausage from skillet, reserve drippings.
4. Add butter to drippings. Saute mushrooms, green pepper and onion until tender. Stir in flour, salt, basil and dry mustard. Gradually blend in milk. I cup at a time, stirring until sauce thickens. Stir in cheeses and Worcestershire sauce.
5. Reduce heat to low and cook, stirring just until cheese is melted. Add sausage, rotini and parsley.
6. Spread mixture into a greased 3 to 4 quart casserole dish.
7. Bake for 25 - 30 minutes.