1.5 Lb Hot Italian Turkey Sausage 1 Cup Chicken Stock
2 Tbl Olive Oil 1 Tsp Oregano
1 Tbl Herbs De Province 1.5 Cups Mozzarella
8 Ounce Tri Color Pasta 1.5 Cups Asiago Cheese
12 Ounce Frozen Spinach 3/4 Cup Parmesan
3 Tbl Butter 2 Cups Panko
3 Tbl Cake Flour 2 Tbl Butter
2 Cups Heavy Cream
Cook pasta according to package directions, drain and set aside.
Thaw spinach and twist in a towel to drain thoroughly. Add to pasta.
Heat oven to 375 degrees. Grease a shallow casserole dish.
In a heavy saucepan, heat oil and cook the sausage. Drain and add to pasta bowl. Stir in Herbs De Province and Oregano.
In same pan, melt 3 Tbl butter. Add the flour and cook, stirring constantly, until flour is bubbly and light brown. Slowly add cream, 1/2 cup at a time, stirring constantly to avoid lumps. Add the chicken stock and stir thoroughly. Turn off heat. Stir in all cheeses. When melted, pour this mixture over the pasta mixture. Mix thoroughly and put into a greased shallow baking dish. Melt remaining butter and stir together with bread crumbs and pour over the top of the casserole. Bake for 20 minutes until hot and bubbly.