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Dracula's Revenge

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Description Edit

Baked penne with sausage and garlic

IngredientsEdit

Directions Edit

  1. Preheat oven to 350°F.
  2. Remove white papery skin from garlic heads (do not peel or separate the cloves).
  3. Wrap each head separately in foil. Bake at 350F for 1 hour; cool 10 minutes.
  4. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
  5. Increase oven temperature to 400°F.
  6. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble.
  7. Remove from pan with a slotted spoon.
  8. Place sausage in a large bowl; stir in sage and rosemary.
  9. Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk.
  10. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes).
  11. Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat.
  12. Add 5½ cups cheese sauce and cooked pasta to sausage, stirring to coat.
  13. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray.
  14. Top with remaining sauce.
  15. Bake at 400°F for 15 minutes or until thoroughly heated.

Nutritional Information Edit

Calories 434 (30% from fat) | fat 14.4g (sat 7.2g, mono 4.5g, poly 2g) | protein 26.3g | cholesterol 57 mg | calcium 425 mg | sodium 700 mg | fiber 1.4g | iron 3 mg | carbohydrate 48.7g

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