Dracula’s Revenge Recipe

Dracula’s Revenge Recipe

8 cups of hot cooked penne (around 1 lb. uncooked tube-shaped pasta) or rigatoni
1 lb. of sweet turkey Italian sausage
6 cups of 1%PRCTG% milk (low-fat)
2 whole heads of garlic
1 tsp. of chopped fresh or 1/4 tsp. dried sage
2 tbsps. margarine or butter
1 tsp. chopped fresh or 1/4 tsp. dried rosemary
1/3 cup of flour (all-purpose)
1 cup (4 ozs.) fresh Parmesan cheese, grated
1/2 tsp. of salt
2/3 cup (about 2 1/2 ozs.) Gruyere or Swiss cheese, shredded
1/8 tsp. of black pepper
Cooking spray

Oven should be preheated to around 350′ F. Take off the papery white skin of the heads of garlic then wrap each of the heads of garlic with foil and bake them for about an hour at around 350′ F.

Let it cool for 10 mins and separate the cloves then squeezing them to get the pulp of garlic throwing the skins away then set aside the garlic pulp.

Oven temp. should then be increased to around 400′ F. Sausage casings should then be removed and the sausages cooked inside a nonstick pan or skillet on medium flame until they are brown and crumble.

Take them off the pan and be sure to drain them well and place them inside another bowl.

In the bowl with the sausages, add in rosemary and sage. Inside a big saucepan, melt the butter then slowly add in flour and whisk them together then slowly adding in milk and cooking until consistency is quite thick (10 mins.).

Add in the roasted garlic, pepper, cheeses and salt. Take this mixture out of the heat and add in 5 1/2 cups of cheese & the cooked penne or rigatoni to the sausage and making sure to blend everything well.

Onto a 13×9-inch dish for baking that has been coated lightly with some cooking spray, add in the pasta mix then finish with the sauce on top.

Cook in the oven for about 15 mins. at around 400′ F or just until the dish is heated all throughout.