Tuscan Mac'N'Cheese - cooking recipe

Ingredients

8 8 ounces hot Italian sausage or 8 ounces uncooked sweet Italian turkey sausage
8 ounces gemelli pasta or 8 ounces elbow macaroni, cooked and drained (2 cups)
1 (8 ounce) package cream cheese, cute into cubes and softened
4 ounces crusty Italian bread, cut into 1 inch cubes (about 2 cups)
1 cup pitted kalamata olive, halved
1 cup shredded mozzarella cheese (4 ounces)
1 tablespoon butter
1 tablespoon flour
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups milk
1 medium tomatoes, sliced
2 2 ounces parmesan cheese or 2 ounces romano cheese (1/2 cup)

Preparation

Preheat oven to 350 degrees.
Remove casings, if present, from sausage.
In a skillet cook crumbled sausage; drain.
In a very large bowl combine sausage, cooked pasta, cream cheese, bread cubes, olives and mozzarella cheese.
Set aside.
In a medium saucepan melt butter over medium heat, Stir in flour, sage, thyme, salt and cayenne pepper.
Add milk all at once.
Cook and stir until slightly thickened and bubbly.
Pour sauce over pasta mixture.
Stir gently.
Tranfer mixture to a 2-quart casserole.
Bake, covered, for 35 minutes.
Uncover; top with tomato slices and Cheese of choice.
Bake uncovered for 15 minutes more or until heated through.
Let stand 15 minutes before serving, Sprinkle with fresh thyme, if desired.