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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

MOZZARELLA PENNE Recipe

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This recipe for MOZZARELLA PENNE is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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 dante.

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.

Bake at 400 until golden and bubbly, about 20-30 minutes.

 

 

 

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