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Baked Penne with Italian Sausage and Sun-Dried Tomatoes - olive oil

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olive oil sausage unsalted butter all-purpose flour garlic milk fresh nutmeg fluid Crimini tomatoes Provolone cheese Parmesan cheese salt
Viewed: 6 - Published at: 4 years ago

Ingredients

  • 1 pound Penne Rigate Pasta
  • 1 teaspoon Olive Oil
  • 1 pound Ground Italian Sausage (Mild)
  • 6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes
  • 1/2 cups Plus Two Tablespoons All-Purpose Flour
  • 4 cloves Garlic, Smashed, Peeled And Minced
  • 6 cups Whole Milk, At Room Temperature
  • 1/4 teaspoons Fresh Nutmeg
  • 8 ounces, fluid Crimini Or Baby Bella Mushrooms, Trimmed And Thinly Sliced
  • 1/2 cups Oil-packed Sun Dried Tomatoes, Thinly Sliced
  • 1- 1/2 cup Sharp Provolone Cheese, Freshly Grated
  • 1- 1/2 cup Parmesan Cheese, Finely Grated, Divided Use
  • Coarse Salt And Black Pepper

Method

  • Preheat oven to 400F.
  • Butter two shallow 2-quart baking dishes (or equivalent).
  • In a large pot of boiling salted water, cook pasta 3 minutes short of al dente (according to the al dente instructions listed on the package); drain pasta, and return to pot.
  • In a large nonstick skillet, heat oil over medium-high.
  • Brown Italian sausage until cooked all the way through.
  • Remove from heat to cool.
  • In a 5-quart Dutch oven or heavy pot, melt butter over medium.
  • Once melted add flour and garlic; cook, whisking, 1 minute.
  • While whisking, gradually add milk; bring to a simmer, add in the freshly grated nutmeg, whisking frequently until thickened.
  • Add mushrooms, sausage and tomatoes; cook 1 minute.
  • Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  • Add pasta to pot; season with salt and pepper.
  • Divide pasta mixture between baking dishes; sprinkle each with the remaining cup Parmesan.
  • Bake, uncovered, until top is golden and bubbling, about 20-25 minutes.
  • Let stand 5 minutes before serving.
  • For Freezing: Prepare to the point where you sprinkle the top with Parmesan and then let pasta cool.
  • Cover tightly with foil, and freeze up to 3 months.
  • Reheating Frozen Pasta: Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours.
  • Remove foil; bake until golden, about 15 minutes more.

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