Mock-sagna
Yield: 4-6 servings
Inspired by Rachael Ray, as found here
Ingredients:
¾ pound whole grain short & curly pasta
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 pound Italian sausage (removed from casing)
1 bottle marinara (I used tomato basil)
3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt
Pepper
½ cup grated parmesan
½ cup ricotta
Fresh mozzarella, as much or as little as you'd like
Handful fresh parsley leaves, finely chopped
Directions:
Heat large pot of water to a boil, salt water and cook pasta to al dente; drain and set aside.
While pasta water comes to a boil, heat olive oil in a large skillet over medium-high heat. Add garlic cloves and sausage. Sauté until sausage is brown and cooked through.
Pour entire jar of marinara sauce into the skillet, reduce heat to simmer and cover.
While sauce cooks, melt butter in pot over medium heat (I accidentally omitted the step where Rachel rubs the garlic around the pot. I would highly recommend doing this). Add in flour and whisk together a minute or so, then whisk in milk and bring to a bubble. Reduce heat, then season sauce with salt & pepper (to taste). Let the sauce thicken, about 8-10 minutes.
Toss pasta with white sauce, parmesan and ricotta.
Serve pasta in individual bowls and place a few slices of fresh mozzarella on top then a ladle of meat sauce. Garnish with parsley.