- vegetable oil - 6 Art. spoons
- Salt and ground pepper - - To taste
- nutmeg - 1/4 teaspoons
- Penne Paste - 450 Grams
- olive oil - 1 teaspoon
- Italian sausages - 450 Grams
- flour - 1/2 cup
- garlic - 4 teeth
- whole milk - 6 Cups
- of mushrooms - 240 Grams
- sun dried tomatoes - 1/2 cup
- of acute cheese Provolone - 180 Grams
- Parmesan cheese - 120 Grams
1. Finely chop mushrooms and tomatoes. Skip the garlic through the press. Preheat the oven to 200 degrees. Lubricate the dish for baking with oil. In a large saucepan with boiling salted water boil the pasta for 3 minutes less than indicated in the instructions on the package. Drain the water and return the pasta to the pan. 2. In a large frying pan, heat oil over medium heat. Fry Italian sausages until brown. Remove from heat and cool. To grate cheese Проволоне. Finely grate Parmesan. 3. In a large saucepan, melt the butter over medium heat. Add flour and garlic. Fry, whisking, 1 minute. Gradually add the milk, bring to a boil. Add grated nutmeg, whilst continuing to beat. 4. Add mushrooms, sausage and tomatoes, fry 1 minute. Remove from heat and gradually mix with Provolone cheese and 1/2 cup Parmesan. 5. Add the pasta, season with salt and pepper. 6. Put the mixture in a dish for baking, sprinkle with the remaining Parmesan cheese. Bake until golden brown about 20-25 minutes. Leave to stand for 5 minutes before serving. For freezing: After strewing Parmesan, cover the dish tightly with foil and refrigerate until 3 months. Before cooking, preheat the oven to 200 degrees and bake, without removing the foil, about 1 1/2-2 hours. Remove the foil and bake until golden brown, about 15 minutes.
Servings: 8