Pasta Al Forno

• 1- 1/2 pound Mild Italian Sausage
• 2 cans Petite Diced Tomatoes (14.5 Oz Cans)
• 4 cloves Garlic, Minced
• 2 Tablespoons Fresh Basil, Chopped
• 1 stick Butter
• 1/2 cups Plus 2 Tablespoons Of All Purpose Flour
• 2- 1/2 cups Whole Milk
• 1/4 teaspoons Kosher Salt
• 1 pinch Nutmeg
• 1 pound Dry Rigatoni, Cooked According To Package Instructions Then Drained
• 2 cups Mozzarella Cheese, Shredded

1. Put sausage into a large skillet (use one with a lidyoull need it later) over medium-high heat.
2. Brown sausage until cooked through then drain off excess fat.
3. Stir in tomatoes and garlic and bring to a simmer.
4. Then turn the heat to low.
5. Cook with the lid on for at least 30 minutes, longer if time allows.
6. While its cooking make the bechamel.
7. Stir in basil just before assembly.
8. Make the bechamel by melting butter in a medium sized saucepan over medium heat.
9. Stir the flour into the butter, adding more flour if needed to create a toothpaste-like consistency.
10. Cook for 1 minute, stirring constantly.
11. Using a whisk, stir in milk and continue to stir until it comes to a boil and is thickened.
12. Remove from heat and stir in salt and nutmeg.
13. Preheat oven to 350 degrees F. In a large casserole dish (9x13 or bigger) place half of the pasta followed by half of the tomato sauce and half of the bechamel.
14. Top with 1 cup of mozzarella cheese.
15. Repeat the layering one more time with the remaining ingredients.
16. Bake at 350 degrees F for about 45 minutes or until the sauce is bubbly and the cheese is browned.

italian sausage, tomatoes, garlic, fresh basil, butter, flour, milk, kosher salt, nutmeg, rigatoni, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-al-forno/ (may not work)