cat lover
07-04-2006, 03:14 PM
This recipe is from BH & G
8 oz uncooked turkey Italian sausage
8 oz elbow macaroni, cooked and drained
1 8 oz package cream cheese, cut into cubes and softened
4 oz crusty Italian bread, cut into 1-inch cubes
1 cup pitted kalamata olives, halved
1 cup shredded mozzarella cheese
1 tbsp butter
1 tbsp all-purpose flour
1 tbsp snipped fresh sage or 1 tsp dried leaf sage, crushed
1 tsp snipped fresh thyme or 1/4 tsp dried thyme, crushed
1/2 tsp salt
1/8 tsp cayenne pepper
1-1/2 cups milk
1 medium tomato, sliced
2 oz shredded Asiago, Parmesan, or Romano cheese
Preheat oven to 350 degree . In a skillet cook and crumble sausage and drain. In a very large bowl combine sausage, cooked pasta, cream cheese, bread cubes, olives, and mozzarella cheese. Set aside. In a medium saucepan melt butter over medium heat. Stir in flour, sage, thyme, salt, and cayenne pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Pour sauce over pasta mixture. Stir gently. Transfer mixture to a 2-quart casserole. Bake, covered, for 35 minutes. Uncover; top with tomato slices and Asiago cheese. Bake, uncovered, 15 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 to 8 servings.
8 oz uncooked turkey Italian sausage
8 oz elbow macaroni, cooked and drained
1 8 oz package cream cheese, cut into cubes and softened
4 oz crusty Italian bread, cut into 1-inch cubes
1 cup pitted kalamata olives, halved
1 cup shredded mozzarella cheese
1 tbsp butter
1 tbsp all-purpose flour
1 tbsp snipped fresh sage or 1 tsp dried leaf sage, crushed
1 tsp snipped fresh thyme or 1/4 tsp dried thyme, crushed
1/2 tsp salt
1/8 tsp cayenne pepper
1-1/2 cups milk
1 medium tomato, sliced
2 oz shredded Asiago, Parmesan, or Romano cheese
Preheat oven to 350 degree . In a skillet cook and crumble sausage and drain. In a very large bowl combine sausage, cooked pasta, cream cheese, bread cubes, olives, and mozzarella cheese. Set aside. In a medium saucepan melt butter over medium heat. Stir in flour, sage, thyme, salt, and cayenne pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Pour sauce over pasta mixture. Stir gently. Transfer mixture to a 2-quart casserole. Bake, covered, for 35 minutes. Uncover; top with tomato slices and Asiago cheese. Bake, uncovered, 15 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 to 8 servings.