Ingredients:
1 (16oz) package GF penne pasta (I used Sam Mills Corn penne)
3 Italian sausage links (about 3/4 of a pound)
1/4 cup butter
1/4 cup gluten free all purpose flour (I used Bob's Red Mill)
1 1/2 tsp salt, divided
1/4 tsp plus 1/8 tsp black pepper
2 1/2 cups milk
1/2 cup grated Parmesan cheese, divided
1 egg
2 cups (16oz) small-curd cottage cheese
1 Tbsp Parsley
1 cup (4oz) shredded mozzarella cheese
Directions:
1. Preheat oven to 350F.
2. Cook pasta according to package directions, drain and place in a bowl.
3. In a skillet, cook sausage until no longer pink in the center, drain and slice into thin slices.
4. In a saucepan, melt butter. Stir in the flour, 1 tsp salt and 1/4 tsp pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for about 2 minutes, or until the milk starts to thicken. Remove from heat and stir in 1/4 cup Parmesan cheese. Pour over the pasta and stir to coat.
5. In a bowl, combine the egg, cottage cheese, parsley and 1/4 cup Parmesan cheese, 1/2 tsp salt and 1/8 tsp pepper.
6. Spoon half of the pasta mixture into a deep, greased 2 1/2 qt baking dish. (You could also use a 9x13 baking dish.)
7. Top with all of the cottage cheese mixture.
8. Add all of the sausage to the remaining pasta, spoon over the top of the cottage cheese mixture.
9. Sprinkle with mozzarella cheese.
10. Bake, uncovered for 30 minutes or until hot and bubbly.
