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prettygirlfood:

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
• 1/4 tsp kosher salt
• pinch nutmeg
• 1 lb dry rigatoni, cooked
• 2 C mozzarella cheese, shredded

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Repeat the layering one more time with the remaining ingredients.
6. Bake at 350° for about 45 minutes or until the sauce is bubbly and the cheese is browned.

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prettygirlfood:

Steak (click here: how to make the perfect steak)