Pasta Al FornoYield: 6 servings Ingredients 1 1/2 lbs mild italian sausage 2 (14.5 oz) c

Pasta Al Forno Yield: 6 servings Ingredients 1 1/2 lbs mild italian sausage 2 (14.5 oz) cans petite diced tomatoes 4 cloves garlic, minced 2 tbsp fresh basil, chopped 1 (4 oz) stick butter 1/2 C + 2 tbsp all purpose flour 2 1/2 C whole milk ¼ tsp kosher salt pinch nutmeg 1 lb dry rigatoni, cooked 2 C mozzarella cheese, shredded Instructions Brown sausage until cooked through and drain off excess fat. Stir in tomatoes and garlic and bring to a simmer. Cook covered on low for at least 30 minutes, longer if time allows. Stir in basil just before assembly. Make the bechamel by melting butter in a medium sized sauce pan. Stir the flour into the butter, adding more flour if needed to create a toothpaste-like consistency. Cook for 1 minute, stirring constantly. Using a whisk, stir in milk and continue to stir until it comes to a boil and is thickened. Remove from heat and stir in salt and nutmeg. In a large casserole dish (9x13" or bigger) place half of the pasta followed by half of the tomato sauce and bechamel. Top with 1 C of mozzarella cheese. Repeat the layering one more time with the remaining ingredients. Bake at 350° for about 45 minutes or until the sauce is bubbly and the cheese is browned. -- source link

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