Ingredients:

  • 1 lb Cavatappi or Cellentani pasta
  • 1 lb Italian Sausage, casings removed
  • 1 tbsp Extra virgin olive oil
  • 4 tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk
  • 1 cup Heavy cream
  • 2 cups Fontina cheese, freshly shredded
  • 1 cup Low-moisture Mozzarella, shredded
  • 1/2 cup Parmigiano-Reggiano, finely grated
  • 2 cloves Garlic, minced
  • 1 tsp Dried oregano or Italian seasoning
  • 1/2 tsp Nutmeg
  • 1 cup Panko breadcrumbs
  • 2 tbsp Butter, melted
  • 2 tbsp Fresh parsley, chopped
  • 1/4 cup Parmesan cheese, for topping
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish or deep oven-safe skillet.
  2. In a skillet over medium-high heat, cook the Italian sausage with olive oil, breaking it into crumbles until browned. Remove meat and set aside, reserving a small amount of drippings.
  3. Boil the pasta in salted water until approximately 2 minutes before al dente. Drain and set aside.
  4. In a large saucepan, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to create a roux.
  5. Slowly whisk in the milk and heavy cream. Simmer until the sauce thickens enough to coat the back of a spoon. Stir in minced garlic, nutmeg, and Italian seasonings.
  6. Remove sauce from heat and gradually whisk in the shredded Fontina, Mozzarella, and 1/2 cup of Parmesan until smooth and glossy.
  7. Fold the cooked pasta and browned sausage into the cheese sauce until well combined.
  8. Transfer the mixture to the prepared baking dish. Combine Panko breadcrumbs, melted butter, parsley, and 1/4 cup Parmesan in a small bowl; sprinkle over the pasta.
  9. Bake for 20-25 minutes until the sauce is bubbling and the breadcrumb topping is a deep golden brown. Let rest for 5 minutes before serving.