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Ingredients
- 2 TB olive oil
- 1/8 cup onion or 1 tsp. onion powder
- 2 tsp. garlic
- 1 lb Italian Sausage
- 2 cans (15 oz ea) tomato sauce
- 1 TB oregano
- 2 tsp. basil
- 1/2 tsp. fennel seed
- 1/2 tsp. salt
- pinch of red pepper flakes
- pinch of nutmeg
- 1 lb penne pasta
- 3 TB butter
- 3 TB wondra flour
- 2 1/4 cups milk
- grated mozzarella cheese
- grated Parmesan cheese
Preparation
Step 1
In a large skillet heat your oil. Add onion and garlic, stir. Add sausage, breaking up well. Add tomato sauce and spices, let simmer.
Fill a pot with water and set on high heat. Once boiling, add salt and pasta. Cook el dante.
To make Bechamel; On med-low heat, melt butter in a saucepan. When melted, add your flour and stir until smooth. Whisk continually until mixture is light golden brown, about 5 min. Add your milk a little bit at a time, stirring constantly until its thick. Add a pinch of salt.
Using a 9x13 pan, layer a small amount of red sauce from step 1 to the bottom of your pan. The layering process is as follows..Pasta, red sauce, bechamel then mozzarella. Do this a total of 3 times. Sprinkle more mozzarella and parmesan on top, to your liking. For us, the cheesier the better!!
Bake at 400 until golden and bubbly, about 20-30 minutes. Took 20 minutes in my oven. Enjoy warm.