Mozzarella Penne

• Meat

  • 1 lb Italian sausage

• Produce

  • 2 tsp Basil
  • 2 tsp Garlic
  • 1/8 cup Onion or 1 tsp. onion powder
  • 1 tbsp Oregano

• Pasta & Grains

  • 1 lb Penne pasta

• Baking & Spices

  • 1/2 tsp Fennel seed
  • 1 pinch Nutmeg
  • 1 pinch Red pepper flakes
  • 1/2 tsp Salt
  • 3 tbsp Wondra flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 1/4 cups Milk
  • 1 Mozzarella cheese, grated
  • 1 Parmesan cheese, grated

• Other

  • 2 cans (15 oz ea tomato sauce

Found on lilluna.com

Ingredients

• 2 TB olive oil
• ⅛ cup onion or 1 tsp. onion powder
• 2 tsp. garlic
• 1 lb Italian Sausage
• 2 cans (15 oz ea) tomato sauce
• 1 TB oregano
• 2 tsp. basil
• ½ tsp. fennel seed
• ½ tsp. salt
• pinch of red pepper flakes
• pinch of nutmeg
• 1 lb penne pasta
• 3 TB butter
• 3 TB wondra flour
• 2¼ cups milk
• grated mozzarella cheese
• grated Parmesan cheese

Directions

• 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. Enjoy warm.