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Italy

Baked Rigatoni with Sausage

  • 12 oz. Cooked Rigatoni Pasta
  • 3 oz. Ground Italian Sausage
  • 2.5 oz. Mushrooms, sliced
  • 8 oz. Besciamelle Sauce
  • 2 oz. Tomato Sauce
  • 1 oz. Parmigian Cheese
  • 2-3 slices Mozzarella Cheese

Basciamelle Sauce:

  • 6 oz. Milk
  • 2 Tblsp. Butter, Salt, Nutmeg, Flour

Method of Preparation:

Saute mushrooms in olive oil. Braise the sausage in olive oil. Mix pasta, sausage, mushrooms and besciamelle sauce together in a casserole dish and top with mozzarella cheese and bake at 350 degrees for 1 hour. Top with tomato sauce and parmigian cheese when serving.

Method of Preparation for Besciamelle Sauce:

Heat milk seasoned with salt and nutmeg with butter. Add flour, mixing constantly until thick, but still creamy.

serves 4

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