Baked Sun-Dried Tomato Penne

Preheat the oven to 400ºF. Butter a shallow 4-quart baking dish, or a combination of baking dishes that equals 4 quarts total.

Heat the olive oil in a 10-inch skillet over medium high heat and add the sausage. Crumble and cook until brown. Set aside.

While the sausage is browning, bring a large pot of salted water to a boil and cook pasta to 3 minutes short of al dente, according to package instructions. Drain the pasta and return it to the pot. Set aside.

In a 6-quart Dutch oven or a heavy pot, melt the butter over medium heat. Whisk in the flour and garlic and cook for 1 minute to get rid of the raw flour taste. Slowly add milk while constantly whisking. Bring to a simmer, whisking often.

When the pot is simmering, add black pepper to taste, the mushrooms, sun-dried tomatoes, and cooked sausage. Cook for 1-2 minutes. Remove the pot from the heat and gently stir in Asiago cheese. Check seasonings and add salt or more pepper if necessary.

Stir the cooked pasta into the pot and then spoon the mixture into the baking dish or dishes. Top with Parmesan cheese. Bake uncovered until the cheese is melted and golden brown, about 25-30 minutes. Let stand 5-10 minutes before serving. Top with fresh basil ribbons if desired.

Note: This can be prepared ahead of time and frozen for later. After topping the baking dish(es) with parmesan, wrap tightly in plastic wrap and cover with foil. This keeps in the freezer for up to 3 months. When you’re ready to eat, remove dish from the freezer. Remove plastic wrap and re-cover dish with foil. Bake at 400ºF on a rimmed baking sheet until hot and bubbly, about 90 minutes. Remove foil and bake 10-15 minutes more, or until the top is golden brown.