Dracula's Revenge (Baked Penne with Sausage and Garlic)

Ingredients

• 0.1 teaspoon pepper black
• 8 cups penne rigate hot tube-shaped cooked uncooked ( 1 pound pasta)
• 0.3 cup flour all-purpose
• 2  garlic clove whole
• 1 pound ground sausage sweet italian
• 6 cups milk 1% low-fat
• 4 ounces parmesan fresh grated
• 0.5 teaspoon salt 
• 2 tablespoons stick margarine 
• 2.5 ounces swiss cheese shredded
• 1 teaspoon rosemary dried fresh chopped
• 1 teaspoon sage dried fresh chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• aluminum foil
• measuring cup
• slotted spoon

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
3. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
4. Increase oven temperature to 40
5. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble.
6. Remove from pan with a slotted spoon.
7. Place sausage in a large bowl; stir in sage and rosemary.
8. Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife.
9. 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.
10. Remove mixture from heat.
11. 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.
12. Bake at 400 for 15 minutes or until thoroughly heated.