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Makes 8 Servings
*1 teaspoon garlic salt
*1 pound fusilli, spiral or elbow pasta
*1 pound sweet Italian turkey sausage, such as Shady Brook Farms or Honeysuckle White
*1 teaspoon fennel seed
*10 ounces extra sharp white Cheddar cheese, shredded
*10-ounce package frozen green peas
*3 cups low-fat 1% milk or half & half
*3 tablespoons flour
*Salt and freshly ground black pepper to taste
1Bring 4 quarts water seasoned with garlic salt to a boil. Add pasta and cook according to package directions. Drain.
2Remove turkey sausage from casings and place in a skillet. Add fennel seed. Saute until browned and cooked through, breaking up sausage into pieces.
3Spray a 9"x13" baking dish with non-stick spray. Place half of the cooked pasta in baking dish. Scatter half of the cheddar cheese, sausage and peas over the top. Cover with 1 1/2 cups milk. Sprinkle with 2 tablespoons of flour and season with salt and pepper.
4Repeat with another layer of the remaining pasta, cheese, sausage and peas. Cover with remaining milk, sprinkle with remaining 1 tablespoon of flour and season again with salt and pepper.
5Bake, uncovered, at 375F degrees for 50-60 minutes until bubbly and top has a golden brown crust.