Pasta Al Forno


1 1/2 lbs mild Italian Sausage
2 (14.5 oz) cans petite diced tomatoes
4 cloves garlic, minced
1 (4 oz) stick butter
1/2 C + 2 Tb all purpose flour
2 1/2 C whole milk
1/4 tsp kosher salt
pinch nutmeg
1 lb dry rigatoni, cooked
2 C shredded mozzarella cheese

1. Brown sausage until cooked through and drain off excess fat.
2. Stir in tomatoes and garlic and bring to a simmer
3. Cook covered on low for at least 30 minutes, longer if time allows
4. Stir in basil just before assembly
5. 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.
6. Using a whisk, stir in milk and continue to stir until if comes to a boil and is thickened. Remove from heat and stir in salt and nutmeg
7. In a large casserole dis (9×13″ or bigger), place half of the pasta followed by half of the meat/sauce mixture and bechamel. Top with 1 C of cheese
8. Repeat the layering one more time with the remaining ingredients
9. Bake at 350 degrees for about 45 minutes or until the sauce is bubbly and the cheese is browned

This dish is great! The only downside is the calorie count. They say this makes six servings but it appears to us it will be 8-9 servings. The total calorie count of this dish is 5,660! This is not a heart-healthy dish, needless to say. So you probably don’t want to share this recipe with your cardiologist, cardio rehab instructor, or dietitian :)

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