Italian Sausage Pizza Pasta (or what do you make with bulk Italian Sausage?)

We've been living in South Carolina for 3 months now and I'm just getting used to the layout of my new favorite grocery store, Ingles.  That's something you don't really think about when moving - not being able to whiz through your shopping list because you don't know where a damn thing is at the new store.  My old Jewel was familiar and comfortable - I automatically listed items on paper in the same order as I would go through the store.  I had my favorite brands of deli cheese and great deals on Coke products (which are almost always full price here since Pepsi was "born in the Carolinas."  Seriously, that's their tagline.) and non-processed foods like milk, veggies, and meats were sold at reasonable prices.  A gallon of milk is almost $5 down here!

Anyway, at a neighbor's suggestion I ventured over the scary 6 lane road into a residential area and found the Ingles Supermarket.  She suggested trying their bulk Italian sausage (1lb for $1.36?! ok!) but when I got home, I realized I had no idea what to do with it.  Turns out, both the hubs and myself were impressed with the end result!

Italian Sausage Pizza Cassarole

30 minute prep, 5 minute cook

Ingredients

1 lb bulk Italian Sausage (or Jennie-O Turkey Italian Sausage, casings removed)

1 pint pre-sliced Baby Bella mushrooms

1 clove fresh garlic, minced

1 red pepper, diced

2 scallions, greens only, sliced (set aside)

2 roma tomatoes, diced (set aside)

2 cups rotini shaped pasta (I used the mini rotinis)

2 tsps butter, separated

1 tsp AP flour

2 cups milk 

1 tsp cajun seasoning

1 tsp fresh basil (I get the tubed kind in the veggie section at the store, but if you only have dried basil, use a 1/2 tsp)

1/ 2 tsp dried oregano

1/2 tsp garlic powder

1 tsp red pepper flakes (optional)

4 cups shredded Italian cheese blend (I used Kraft's 5 Italian Cheeses, but Sargento makes a similar product.  As long as it has mozzarella, parmesan, and provolone)  Set aside 1 cup to sprinkle on top

1. Bring water to boil and cook noodles per the package's instructions.  Drain and set aside.

2. While water's heating, cook sausage thoroughly, breaking it up into crumbles as it cooks.  Drain on paper towel and set aside.

3. In the same skillet, melt 1 tsp of butter.  Add mushrooms, garlic, and red peppers.  Keep on low-medium heat to "sweat" the veggies as you saute.  You don't want the garlic to burn.  (The water should be boiling now!)  Cook veggies as long as the noodles boil.  Remove from heat.

4. Drain and set aside noodles.  In the same pot, melt 1 tsp of butter on low heat.  Add 1 tsp of flour and whisk away to make a roux.  When it turns into a flaxen yellow blond color, it's ready for the milk.

5.While continuously whisking, slowly add the milk.  After a few minutes of whisking, roux should be fully incorporated and tiny bubble should appear on the sides.  Congrats, your roux is now a bechamel sauce and the bubbles indicate you've reach it's full thickening power!  Add oregano, basil, garlic, optional pepper flakes and cajun herbs.

6.Continue stirring and add the 1st handful of cheese.  Whisk until fully incorporated and repeat until all but 1 cup of cheese is in the sauce.  Remove from heat.

7.  In a cassarole dish, add noodles, sausage, sauteed veggies, scallions, tomatoes, and cheese sauce. Combine and then sprinkle the remaining cheese.

8. Set dish under broiler for a few minutes until the cheese is melted and bubbly.  Cool for a few minutes then serve with salad or garlic bread.