Ingredients

The following ingredients have 12 Servings
  • 16 oz. pasta shells, (you can also use elbows)
  • 8 oz. sweet Italian sausage, (removed from casings)
  • 1 cup red onion, (chopped)
  • 1 cup green bell pepper, (chopped)
  • 1 cup red bell pepper, (chopped)
  • 3 garlic cloves, (minced)
  • 6 Tbsp. butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 1 1/2 tsp. Italian seasoning
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups marinara sauce
  • 4 cups Fontina cheese, (freshly grated)
  • 2 cups mozzarella cheese, (freshly grated)
  • 1/2 cup parmesan cheese, (grated)
  • 2 oz. pepperoni slices, (about 25 slices from 3 oz. package)
  • fresh basil, (chopped, for sprinkling, if desired)

Instruction

  • Preheat oven to 375 degrees. Spray a 13x9 pan with nonstick cooking spray. Set aside. Prepare the macaroni al dente according to directions on package. Drain and set aside.
  • In a large skillet over medium-high heat, cook Italian sausage until no longer ponk, breaking up with a wooden spoon, about 4 minutes. Add red onion and peppers and cook for 5 minutes. Add garlic and continue to cook one more minute. Remove from heat and set aside.
  • Melt 6 Tbsp. butter over medium heat in a large dutch oven. Whisk in flour and cook for one minute. Slowly whisk in milk, cream, Italian seasoning, salt and pepper. Stirring constantly, continue to cook for 6 minutes until nice and thick. Add the marinara sauce, 3 1/2 cups fontina cheese and 2 cups mozzarella cheeses and mix until the cheese is melted and the sauce is smooth. Add the cooled pasta, the Italian sausage and veggies and the pepperoni slices.
  • Pour into the prepared dish and sprinkle with the remaining 1/2 cup fontina and grated parmesan cheeses. Bake until bubbly and nice and golden browned, about 30 minutes. Sprinkle with fresh chopped basil, if desired. Serve immediately.