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Dracula’s Revenge by tweezybird

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  • Dracula’s Revenge by tweezybird

    tweezybird - Posted January 19, 2004 07:59 AM

    Dracula’s Revenge

    2 whole garlic heads
    1 lb sweet turkey Italian sausage
    1 tsp chopped fresh or ¼ tsp dried sage
    1 tsp chopped fresh or ¼ tsp dried rosemary
    1/3-cup vegetable oil
    1/3-cup flour
    6 cups milk
    1 cup (4 oz) Parmesan cheese, grated
    2/3 cup (about 2 ½ oz) shredded Gruyere or Swiss cheese
    ½ tsp salt
    1/8 tsp black pepper
    8 cups cooked penne (about 1 lb uncooked tube shaped pasta)
    Cooking Spray

    1. Preheat oven to 350 degrees.
    2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees for 1 hour, cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
    3. Increase oven to 400 degrees.
    4. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl, stir in sage and rosemary.
    5. Heat oil in a large saucepan over medium heat. Lightly spoon flour into a dry-measuring cup, level with a knife. Add the flour to the oil, 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 ½ cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 9 x 13 inch pan that has been sprayed with cooking spray. Top with remaining sauce. Bake at 400 degrees for 15 minutes or until thoroughly heated.

    I put this into 2- 8.x 8-inch casseroles and froze one. This freezes pretty well. I also made this with Hot Italian Sausage and it was great.