Dracula revenge
Dracula revenge recipe in the pasta category
Recipe ingredients:
- 2 whole garlic heads
- 1 pound sweet turkey Italian sausage
- 1 teaspoon chopped fresh or 1/4 teaspoon dried sage
- 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
- 2 tablespoons butter or stick margarine
- 1/3 cup all-purpose flour
- 6 cups 1% low-fat milk
- 1 cup (4 ounces) grated fresh Parmesan cheese
- 2/3 cup (about 2 1/2 ounces) shredded Gruyere or Swiss cheese
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
- Cooking spray
Recipe method:
- Preheat oven to 350 degrees F.
- Remove white papery skin from garlic heads.
- Wrap each head separately in foil.
- Bake at 350 degrees F for 1 hour. Cool 10 minutes.
- Separate cloves. Squeeze to extract garlic pulp. Discard skins. Set garlic aside.
- Increase oven temperature to 400 degrees F. Remove casings from sausage.
- Cook sausage in a large nonstick skillet over medium hear until browned, stirring to crumble.
- Remove from pan with slotted spoon.
- Place sausage in large bowl. Stir in sage and rosemary.
- Melt butter in a large saucepan over medium heat.
- Lightly spoon flour into a dry measuring cup. Level with a knife.
- Ad 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 cups cheese 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 degrees F for 15 minutes or until thoroughly heated.
Tags: Dracula, revenge, recipe, pasta, recipes, cooking