16 oz. ziti pasta
1 lb. Italian sausage links
2 medium carrots, cut into 1/2" slices
2 medium celery stalks, cut into 1/2" slices
1 medium onion, chopped
1 1/2 c. milk
2 tbsp. flour
28 oz. tomatoes, canned, crushed
1 tsp. sugar
1/2 tsp. dried basil
1/4 tsp. pepper
16 oz. mozzarella cheese, shredded
In sauce pot, prepare ziti according to package directions. Drain ziti and return to sauce pot.
Meanwhile, remove casings from Italian-sausage links. Cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl.
Preheat oven to 375 F
In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender.
In 2-cup measure or medium bowl, whisk milk and flour until smooth and stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping. Mix pasta, vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole dish and sprinkle with reserved mozzarella cheese.
Cover dish and bake 15 to 20 minutes until cheese melts and mixture is hot and bubbly.
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