Ingredients
2tbspolive oil
⅛cuponion,or 1 tsp onion powder
2tspgarlic
1lbItalian sausage
30oztomato sauce
1tbsporegano
2tspbasil
½tspfennel seed
½tspsalt
pinchred pepper flakes
pinchnutmeg
1lbpenne pasta
3tbspbutter
3tbspwondra flour
2¼cupmilk
mozzarella,grated
parmesan,grated
Preparation
In a large skillet, heat oil. Add the onion and garlic, then stir. Add the sausage, breaking up well. Add the tomato sauce and spices, then let simmer.
Fill a pot with water and set on high heat. Once boiling, add the salt and pasta. Cook until el dente.
On medium-low heat, melt the butter in a saucepan. When melted, add the flour and stir until smooth.
Whisk continually for about 5 minutes until mixture is light golden brown. Add milk a little bit at a time, stirring constantly until it’s thick. Add a pinch of salt.
Using a 9×13-inch pan, layer a small amount of red sauce to the bottom of the pan. The layering process is as follows: pasta, red sauce, béchamel, then mozzarella. Do this a total of 3 times.
Sprinkle more mozzarella and parmesan on top.
Bake at 400 degrees F for 20 to 30 minutes until golden and bubbly.
Serve and enjoy!
