17-ounce canroasted red peppersdrained, (may sub sundried tomatoes)
2 ½cupsmilk (I used fat free half and half)
1teaspoonsalt + 1 teaspoon pepper
1 ½teaspoonsgarlic powder
1 ¼cupsgrated parmesan cheesedivided
Preheat oven to 350 degrees. Saute sausage in a large pan or skillet for 5-7 minutes until cooked through. Add to a large bowl along with cooked penne noodles, and roasted red peppers.
Add butter to pan and stir until melted. Add flour and stir again til mixture clumps together. Gradually whisk in milk. Add garlic powder, salt and pepper, and 3/4 cup parmesan cheese and stir until cheese is melted and incorporated.
Add sauce to bowl with sausage, peppers, and noodles and stir to combine. Transfer mixture to a casserole dish. Sprinkle remaining parmesan cheese over the top and bake for 10-15 minutes until cheese is melted and bubbly. Serve hot.
Sausage: you can easily swap sliced sausage for ground Italian sausage. Simply brown in a skillet before adding to pasta.