11 ounces penne pasta, cooked, drained and returned to pan
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions, thickly sliced
1 lb Mulay’s Ground Italian sausage (Hot or Mild); cooked and chopped coarsely
7 ounces diced taleggio cheese
Salt and ground black pepper to taste
Preheat the oven to 400F. Mix in the mascarpone into the warm penne until it melts and coats the pasta. Stir in the scallions, Sausage and cheese and season; then turn the mixture into a well greased, ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.