Gilbertini

Do you remember this dish from the old Applegate's Landing Restaurants? They used to serve it in individual ramekins straight from the oven, the cheese still bubbling hot. You'd have to wait half your lunch hour before it cooled enough for you to eat! It was well worth the wait.


2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 teaspoon salt
dash pepper
6 oz. shredded mozzarella cheese
1/4 cup shredded cheddar cheese
Parmesan cheese
1 lb. bulk pork sausage, crumbled, browned, and drained
8 to 10 oz. pasta shapes, cooked and drained

Saute garlic in butter for one minute, add flour to make a smooth paste. Pour in milk, cook and stir until thickened; stir in salt and pepper. Combine white sauce, sausage, and pasta. Pour into greased casserole and top with cheeses; sprinkle with Parmesan. Bake at 375 degrees for 20 minutes or until bubbly. Serves 6. Note: I usually add a bit of mozzarella and Parmesan to the white sauce.