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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is not a low cal low fat recipe, but it sure is good! Ingredients:
8 ounces sweet or hot italian sausage |
2 cups elbow macaroni, cooked and drained |
1 8 ounce package cream cheese, cut into cubes and softened |
4 ounces crusty italian bread, cut into 1 inch cubes, about 2 cups |
1 cup pitted kalamata olives, halved |
1 cup shredded mozzarella cheese |
1 tablespoon butter |
1 tablespoon flour |
1 teaspoon dried crushed sage |
1/4 teaspoon dried thyme, crushed |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 1/2 cups milk |
1 medium tomato, sliced |
2 ounces shredded asiago cheese, about 1/2 cup |
Directions:
1. Preheat oven to 350
2. Remove casings from sausage if present
3. In a skillet, cook and crumble sausage, drain
4. In a very large bowl combine sausage, cooked pasta, cream cheese, bread, olives and mozzarella
5. Set aside
6. In a medium saucepan melt butter over medium heat
7. Stir in flour, sage and thyme, salt and cayenne
8. Add milk all at once
9. Cook and stir until slightly thickened and bubbly
10. Pour sauce over pasta mixture, stir gently
11. Transfer mixture to a 2 quart casserole
12. Bake, covered, for 35 minutes
13. Uncover, top with tomato slices and Asiago cheese
14. Bake uncovered 15 minutes more or until heated through
15. Let stand 15 minutes before serving
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