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Baked Penne with Sausage and Garlic

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Number of Servings: 10

INGREDIENTS
2 whole garlic heads
1 lb sweet turkey italian sausage
1 tsp chopped fresh or 1/4 tsp dried sage
1 tsp chopped fresh or 1/4 tsp dried rosemary
2 TBSP butter
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4oz) grated fresh Parmesan cheese
2/3 cup (about 2-1/2oz) shredded Gruyere or Swiss cheese
1/2 tsp salt
1/8 tsp pepper
8 cups cooked penne (about 1lb uncooked)
cooking spray

DIRECTIONS
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 non-stick 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 into a 13x9 baking dish, coated with cooking spray. Top with remaining sauce. Bake at 400 for 15 minutes or until thoroughly heated.