Ingredients
Bechamel Sauce:
6T butter
4.5T flour
3C 1%-% milk
S&P
Tomato Sauce:
28oz diced tomatoes
1 lg onion, diced
3 cloves garlic, diced
Fresh basil (7-10 leaves, chopped)
S&P
(1 sm can tomato sauce, if you want it more tomatoey than creamy)
1 lb Rigatoni
3/4C grated parmesan
3/4C shredded Mozzarella
Preparation
Start all three parts at same time and they should all be done around the same time, but it takes some concentration.
Heat oven to 375.
Melt butter in saucepan, whisk in flour. Cook 1-2 min, until smooth. Slowly whisk in milk. Keep stirring until thick. Add S&P to taste.
Sautee onions and garlic in olive oil in large skillet, until little less than translucent. Add tomatoes. S&P.(Add crushed red pepper if desired, I prefer about a good minute of shaking) Cook on low. Add chopped basil at end.
Cook pasta according to box. Drain about 2-4 min undercooked.
When white sauce is done, combine with tomato sauce. Coat pasta with sauce, add about 1/2 the parmesan and all the mozzarella. Pour pasta into large casserole dish. Top with cheese. Bake about 10-15 minutes, or until cheese is melted.
