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
- Heat oven to 350°. Cook and drain pasta as directed on package.
- 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.
- 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.