"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel Recipe

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This recipe for Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel, by , is from Jennifer's Christmas Cookbook (Casey), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Mansfield
Added: Wednesday, December 6, 2017

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. Butter
3 Tbsp. Flour
2 Ill .rnifv Salt
Freshly ground white pepper
Pinch nutmeg
6 oz. Parmigiano-Reggiano cheese, grated
:-:: J:'' -=- -,-; oil
1 large fennel bulb, cored and thinly sliced
Freshly ground black pepper
2 pounds hot Italian Sausage links, cut into 112-inch pieces
1 lb. Ziti pasta, cooked al dent
114 c. frt:i:sh Ua:sll , ,;llllluuaU U

Directions:
Directions:
1 In a medium sauce pan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk , 1/2 c. at a time. Season with salt, pepper, and nutmeg. Cook , stirring constantly for 4-6 minutes. Remove from the heat and whisk in 1/2 c. of the grated cheese . Set aside and keep warm.

2 In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fennel. Season with salt and pepper. Saute for 3-4 minutes or until soft. Add the sausage and continue to saute for 3-4 minutes. Remove from the heat.

3 In a large mixing bowl, combine the pasta, sausage mixture and Momay sauce. Mix well. Pour into a greased 2-quart oval baking dish. Sprinkle t11e tc., ':':i '- -'--;se and place in the oven on the top rack. Bake until the top is golden brown and bubbly , about 10-12 minutes. Remove from tile oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.

 

 

 

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