3 c.         uncooked penne pasta (about 10 ounces)

¼ c.         butter or margarine

⅓ c.        flour

½ tsp        salt

½ tsp        Italian seasoning

¼ tsp   pepper

2          cloves garlic, finely chopped

3 c.        milk

2 c.      shredded Italian-style cheese blend

½ c.     grated Parmesan cheese

8 oz     smoked sausage, sliced

¼ tsp   Italian seasoning

  1. Heat oven to 350°. Cook and drain pasta as directed on package.
  2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, 1/2 tea-spoon Italian seasoning, the pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and 1/4 cup of the Parmesan cheese until melted.
  3. Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon Italian seasoning. Bake uncovered about 30 minutes or until bubbly.

Reheating instructions:  Thaw completely, cover with foil and bake 25 minutes.  Stir pasta, and add topping.  Leave uncovered and bake 5-10 minutes more.  

I have also taken out a frozen portion of the pasta and placed it in a microwave-safe dish.  Microwave on high for 5-8 minutes, or until heated through.  Stir. Add topping to the pasta, and place in oven for 5-10 minutes to brown the topping.