Categories: Main Dish, Pasta, Rachael Ray, Vegetarian
Ingredients
- 2 cups marinara sauce (I use Bertoli marinara sauce with Burgundy wine)
- 1 lb ziti rigate pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 pinch nutmeg
- 2 cups milk
- 1/2 cup shredded asiago cheese
- 1/2 cup shredded parmigiano-reggiano cheese
- 1 cup sliced fresh mozzarella cheese
- salt and pepper
Directions
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Put pasta water on to boil. Add salt and pasta to boiling water and cook until pasta is “Al Dente” (a little chewy).
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While pasta cooks, melt butter in a small pot over medium heat.
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Whisk in flour, then cook 1 minute, adding salt, pepper and nutmeg to flour.
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Add milk and bring sauce to a bubble. Reduce for 5 minutes.
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Turn on low heat and add shredded cheeses to sauce and stir until cheese is melted.
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Drain pasta and transfer to a large casserole dish.
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Pour tomato sauce over pasta and toss until pasta is evenly coated. Pour cheese sauce over pasta.
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Cover the top with sliced fresh mozzarella. Place dish under 10 broiler for 3-5 minutes or until cheese is brown and bubbly.