MOZZARELLA PENNE

By charlotteh371

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

Preparation

Step 1

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.