- Ready In:
- 1hr 45mins
- Roast garlic heads in 350 degree oven, wrapped in foil, for one hour.
- Separate cloves and squeeze to extract garlic pulp.
- Discard skins.
- Cook sausage in large nonstick skillet over medium heat until browned, stirring to crumble.
- Rinse in colander to remove excess fat.
- Place in large bowl and stir in sage and rosemary.
- Melt butter in saucepan.
- Add flour, stirring with a whisk.
- Gradually add the milk; cook until slightly thick, stirring constantly with the whisk (about 10 minutes.) Stir in roasted garlic, cheeses, salt and pepper until just melted.
- Remove from heat.
- Mix with cooked pasta and either spoon into greased one 13X9 or two 8X8 pans (cover with foil and freeze up to 3 months).
- Bake at 350 for 30 minutes.
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I got the original recipe from cooking light as well. This is a family favorite! Here are my tweaks: for the garlic I use 1 head of roasted (for the mellow garlic flavor) and a few cloves of minced garlic (for some spice and more intense garlic flavor). I also use 1/2 t hot pepper flakes. For the sausage I remove casings and brown in the oven in the baking dish I will be using (saves on dishes to clean). When you get to the step for finishing the sauce I add the garlic and blend with an immersion blender to break up the garlic throughout the sauce, then add the cheeses. I also like to add a small pkg of (cooked) frozen chopped spinach squeezed dry to sneak in some green.
I gave this 5 stars. I to got my copy from Cooking Light. This is great dish. If you do not add the garlic to the sauce it makes a great Alfredo sauce. My copy is slightly different. My copy calls for 1 pound sweet turkey italian sausage, 1 tsp fresh chopped sage or the dried as listed, 1 tsp chopped fresh rosemary or again the dried as listed, 6 cups 1% low fat milk, 2/3 c gruyre cheese or swiss as listed. The directions say to allow the garlic to cool 10 minutes. Increase the oven temp to 400. Bake time is 15 minutes. The rest is the same. When I made this I used sweet italian sausage and regular milk. Thanks for posting a great recipe. Christine (internetnut)
This is a Cooking Light recipe I have made several times. However I should mention that the version I make is slightly modified from this. Mine calls for 3/4 teaspoon salt, 1/4 teaspoon pepper, 8 oz. hot cooked penne pasta, 10 cloves of garlic... and most importantly: 1 teaspoon hot red pepper flakes. I usually use more than that, but it really helps to give it a little spice and also to add a few specks of color in an otherwise pretty plain looking dish. There are some other things I do differently with this recipe, and one is to remoe the casings from the sausage and I never roast my garlic... I just sautee it in evoo until soft.