This is a Rachael Ray recipe. It's one of my top 10 favorite recipes! It's a crowd pleaser and even my picky eater Audrey likes this! It makes a large family portion so it works really well for when I want to take a meal to a friend in need.
3 tblsp extra-virgin olive oil
3 cloves garlic, finely chopped
2 cans (28 oz) crushed tomatoes
*if you want a chunkier sauce use one can crushed and one can whole tomatoes (which you loosely chop before adding)*
Salt and freshly ground black pepper
A handful of fresh basil leaves, torn (If I don't have that on hand I've substituted dried basil)
1 pound ziti rigate (you can use any pasta but this is my favorite because all the goodness seeps into the wide noodle).
2 tblsp butter
2 tblsp all-purpose flour
A dash or two of nutmeg
2 cups whole milk
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmigiano Reggiano cheese
1 cup shredded mozzarella cheese
Put a large pot of water on to boil. Preheat the broiler.
Heat a medium saucepan over medium heat; add oil then garlic. Saute a minute or two; do not let the garlic brown. Add crushed tomatoes and salt and simmer 10 minutes. Add basil and simmer over low heat 10 minutes more.
*If you don't have time/energy to make the home-made Marinara sauce, I've substituted a jar of my favorite tomato basil marinara sauce. If this is the route you go skip the previous step.
When water boils, add salt and pasta and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, make the bechamel sauce: Melt butter in small pot over medium heat. Whisk in flour, then salt, pepper, and nutmeg; cook 1 minute. Stir in milk and bring sauce to a bubble. Reduce heat cook 5 minutes.
When pasta is cooked, drain and transfer to a big casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat. Pour the bechamel over pasta - do not mix. Top with Asiago, Parmigiano, and mozzarella. Place the casserole under hot broiler and melt cheese until brown and bubbly, 3 to 5 minutes. You are only broiling to crust the top, which gives it that cooked all day feel.
Tip: Asiago cheese is a very strong cheese and when I buy it I buy it in bulk, shred it, and freeze it in 1/2 measurements in ziplock baggies. That way I always have it on hand!
