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      RECIPE TITLE "Dracula's Revenge (Baked Penne with Sausage and Garlic)"
    Source: Cooking Light icon - OCTOBER 2000

    yieldsYield: 10 servingstime ---difficultyeasy

      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 Swiss cheese
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    8 cups hot cooked penne
    (about 1 pound uncooked tube-shaped pasta)
    Cooking spray

    iconicon
    Cooking Light magazine subscription: you Save 64%icon Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt.

      RECIPE METHOD

    Preheat oven to 350°.

    Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.

    Increase oven temperature to 400°.

    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.

    Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add 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 sauce 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° for 15 minutes or until thoroughly heated.

    NUTRITION PER SERVING
    CALORIES 434(30% from fat); FAT 14.4g (sat 7.2g,mono 4.5g,poly 2g); PROTEIN 26.3g; CHOLESTEROL 57mg; CALCIUM 425mg; SODIUM 700mg; FIBER 1.4g; IRON 3mg; CARBOHYDRATE 48.7g

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