MOZZARELLA PENNE

MOZZARELLA PENNE
MOZZARELLA PENNE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • GREDIENTS

  • 2 2

    2 TB olive oil

  • 1/8 1/8 1

    cup onion or 1 tsp. onion powder

  • 2 2

    2 tsp. garlic

  • 1 1

    1 lb Italian Sausage

  • 2 2

    2 cans (15 oz ea) tomato sauce

  • 1 1

    1 TB oregano

  • 2 2

    2 tsp. basil

  • 1/2 1/2

    1/2 tsp. fennel seed

  • 1/2 1/2

    1/2 tsp. salt

  • pinch pinch of red pepper flakes

  • pinch pinch of nutmeg

  • 1 1

    1 lb penne pasta

  • 3 3

    3 TB butter

  • 3 3

    3 TB wondra flour

  • 2 1/4 2 1/4

    1/4 cups milk

  • grated mozzarella cheese

  • grated Parmesan cheese

Directions

INSTRUCTIONS 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 dente. 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.

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