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Two-Layer Baked Pasta

Two-Layer Baked Pasta
YIELDS
6 servings
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Ingredients

Two-Layer Baked Pasta

5
cup Scoobi-Do (cavatappi) pasta (1 lb)
1
bag (10 oz) fresh spinach, trimmed
1
can (14 oz) artichoke hearts, drained, rinsed and halved
1 ½
cup shredded Fontina or mozzarella cheese

Sausage Sauce

12
oz mild or spicy Italian sausages
1
onion, chopped
2
clove garlic, minced
1
carrot, finely diced
1
stalks celery, finely diced
tsp dried oregano
¼
each salt and pepper
1
can (28 oz) diced tomatoes
¼
cup tomato paste

Bechamel Sauce

2
Tbsp butter
¼
cup all-purpose flour
2 ¼
cup milk
¼
cup grated Parmesan cheese
¼
tsp salt
pinch pepper
pinch nutmeg
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Directions

Step 1

Remove casings from sausage. In large skillet, cook sausages over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.

Step 2

Add onion, garlic, carrot, celery, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 25 minutes.

Step 3

Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Add milk, ½ cup at a time, whisking constantly; cook, whisking, until bubbly and thickened, about 15 minutes. Stir in Parmesan, salt pepper and nutmeg.

Step 4

In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Coarsely chop spinach and add to pot; drain.

Step 5

Arrange half of the pasta mixture in 13×9 inch glass baking dish. Spoon sausage sauce over top; sprinkle with artichoke hearts. Top with remaining pasta mixture. Pour béchamel sauce over top; sprinkle with Fontina cheese. (Make-ahead: Let cool for 30 minutes; chill in refrigerator. Cover and refrigerate for up to 8 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator and add about 10 minutes to baking time.)

Step 6

Bake in 375°F oven until bubbly and golden, about 25 minutes. Let stand for 10 minutes before serving.

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