Red and White Pasta Bake

Mmmm, doesn't that look good? Oh, it was good! The bechamel sauce was creamy and flavorful and the tomato sauce on top added a little zing. It was a perfect combination.

This was originally a recipe from Cooking Light Magazine. I used to make it from time to time. It was really good. But when I made it this time, I made it less light and it was more than really good - it was divine.

And now that I made this excellent sauce, I would like to revisit a recipe I did earlier, Butternut Squash Casserole, and add it in. I would be willing to bet that it would make the casserole heavenly.

A little note about the bechamel sauce: I originally made it with 4 tablespoons of flour, as recommended in Mario's recipe. But I found my sauce to be to watery. So I added 3 more tablespoons of flour, but that was toward the end. So when I wrote out the ingredients for this recipe, I wrote to use 6 tablespoons of flour at the beginning. I'm estimating that the sauce would be thick enough that way. Of course, if it's too thick, add some milk and perhaps a few more dashes of spices.

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