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Italy
Baked Rigatoni with Sausage
- 12
oz. Cooked Rigatoni Pasta
- 3
oz. Ground Italian Sausage
- 2.5
oz. Mushrooms, sliced
- 8
oz. Besciamelle Sauce
- 2
oz. Tomato Sauce
- 1
oz. Parmigian Cheese
- 2-3
slices Mozzarella Cheese
Basciamelle
Sauce:
- 6
oz. Milk
- 2
Tblsp. Butter, Salt, Nutmeg, Flour
Method
of Preparation:
Saute
mushrooms in olive oil. Braise the sausage in
olive oil. Mix pasta, sausage, mushrooms and besciamelle
sauce together in a casserole dish and top with
mozzarella cheese and bake at 350 degrees for
1 hour. Top with tomato sauce and parmigian cheese
when serving.
Method
of Preparation for Besciamelle Sauce:
Heat
milk seasoned with salt and nutmeg with butter.
Add flour, mixing constantly until thick, but
still creamy.
serves
4
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