1 lb. turkey italian sausage 1 lb. penne pasta 1 can diced tomatoes, well drained 12 crimini mushrooms (or 2 jars mushrooms) 1 T. butter 2 T. olive oil 3-4 cloves garlic, chopped 1/2 c. half & half 1/2 c. skim milk 2 1/2 cups italian cheese, shredded 1 c. chicken broth 2 T. flour 1/2 cup grated parmesan
Cook pasta until al dente (about 8 minutes) and drain. Cook sausage until brown and crumbly and drain on paper towel lined plate. In same skillet, heat butter and olive oil. Add mushrooms and garlic, season with salt and pepper and cook until golden. Add flour to oil mixture then whisk in chicken broth. Add milk and half & half. Cook until bubbly, then add 2 cups of the cheese until melted. After cheese melts, add the tomatoes and stir. Combine everything except remaining cheese in a large bowl until mixed. Then transfer to a 9x13 baking dish. Top with remaining shredded cheese and parmesan. Heat oven to broil. Broil in oven until the cheese on top melts. Makes 12 servings.