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1
Preheat the oven to 400 degrees F. Butter a shallow 4-quart baking dish, or a combination of baking dishes that equals 4 quarts total.
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2
Heat the olive oil in a 10-inch skillet over medium high heat and add the sausage.
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3
Crumble and cook until brown.
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4
Set aside.
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5
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.
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6
Drain the pasta and return it to the pot.
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7
Set aside.
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8
In a 6-quart Dutch oven or a heavy pot, melt the butter over medium heat.
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9
Whisk in the flour and garlic and cook for 1 minute to get rid of the raw flour taste.
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10
Slowly add milk while constantly whisking.
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11
Bring to a simmer, whisking often.
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12
When the pot is simmering, add black pepper to taste, the mushrooms, sun-dried tomatoes, and cooked sausage.
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13
Cook for 1-2 minutes.
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14
Remove the pot from the heat and gently stir in Asiago cheese.
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15
Check seasonings and add salt or more pepper if necessary.
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16
Stir the cooked pasta into the pot and then spoon the mixture into the baking dish or dishes.
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17
Top with Parmesan cheese.
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18
Bake uncovered until the cheese is melted and golden brown, about 25-30 minutes.
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19
Let stand 5-10 minutes before serving.
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20
Top with fresh basil ribbons if desired.
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21
Note: This can be prepared ahead of time and frozen for later.
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22
After topping the baking dish(es) with parmesan, wrap tightly in plastic wrap and cover with foil.
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23
This keeps in the freezer for up to 3 months.
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24
When youre ready to eat, remove dish from the freezer.
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25
Remove plastic wrap and re-cover dish with foil.
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26
Bake at 400 degrees F on a rimmed baking sheet until hot and bubbly, about 90 minutes.
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27
Remove foil and bake 10-15 minutes more, or until the top is golden brown.
