Cheesy Sausage And Penne Casserole

Smoked sausage and cheese mingle in this crowd-pleasing Italian penne pasta bake. Delizioso! ...MORE + LESS -

3 cups (750 mL) uncooked penne pasta

1/4 cup (50 mL) butter or margarine

1/3 cup (75 mL) all-purpose flour

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) Italian seasoning

1/4 tsp (1 mL) pepper

2 cloves garlic, finely chopped

3 cups (750 mL) milk

2 cups (500 mL) shredded cheese blend (such as Cheddar-Monterey Jack cheese blend)

1/2 cup (125 mL) grated Parmesan cheese

(8 oz/250 g) smoked sausage, sliced

1/4 tsp (1 mL) Italian seasoning

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1

Heat oven to 350°F. 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 teaspoon 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 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.

Substitution: Pasta shapes besides penne work in this casserole. Elbow macaroni, medium shells, radiatore, rotini and cavatappi are all fine choices.
Substitution: We've used cooked, smoked sausage in this upscale macaroni and cheese to give it a subtle smoky flavour. Reduced-fat smoked sausage, turkey sausage or kielbasa sausage work, too.
Substitution: Sub this topping for the Parmesan and Italian seasoning combo: 1/4 cup Italian-style bread crumbs and 1 tablespoon melted butter or margarine.