3 tbsp. olive oil
3 gloves garlic, finely chopped
salt
1 (28-oz) can whole tomatoes
1 (14-oz) can crushed tomatoes
1 handful fresh basil leaves, torn
1 pd ziti rigate, with ridges
2 tbsp. butter
2 tbsp. all-purpose flour
freshly ground peppernutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
crusty bread, to pass at table
Put pasta water on boil.In a medium sauce pot over medium heat, saute garlic in oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 min., add basil and simmer over low heat another 10 min.
Add salt and pasta to boiling water and cook about 8 min, leaving pasta a little chewy.
While pasta cooks, melt butter in small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt, pepper and nutmeg to flour. Add milk and bring sauce to bubbles. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomatoe sauce over the pasta and turn to coat pasta. Pour the bechamel sauce over the already coated pasta. Cover the tpo of pasta with asiago, parmesan and mozzarella. Place the casserole under hot broiler and melt the three cheeses until brown and bubbly, 3 - 5 minutes.
I got this recipe from a friend and it is delicious!!
Didn't do a whole lot this Labor Day weekend . . . other than labor. LOL
We went to the movies on Friday to see Chuck and Larry . . . very funny.
Only 38 days to go!!!
Will post some new pictures of Rufus, soon.
2 comments:
Hi Emile & Ellen,
Thanks for the recipe, I'm putting this one in my recipe box. I get bored cooking the same old things...will try this one soon and let you know ok? Emile & Ellen I'm sorry about not calling you very few days and will start doing so. We do need to keep in closer touch with each other...Love, Mom God Bless you both....
I'll be waiting for Rufi pictures. Tell him grammy said "hi".
Post a Comment