Two layers of pasta with a red tomato sausage sauce and a white béchamel sauce make a visually interesting baked pasta that's easier than lasagna and perfect for relaxed entertaining.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2003
Remove casings from sausage. In large skillet, cook sausages over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.
Add onion, garlic, carrot, celery, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 25 minutes.
Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Add milk, 1/2 cup (125 mL) at a time, whisking constantly; cook, whisking, until bubbly and thickened, about 15 minutes. Stir in Parmesan, salt, pepper and nutmeg.
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Coarsely chop spinach and add to pot; drain.
Arrange half of the pasta mixture in 13- x 9-inch (3 L) glass baking dish. Spoon sausage sauce over top; sprinkle with artichoke hearts. Top with remaining pasta mixture. Pour béchamel sauce over top; sprinkle with Fontina cheese. (Make-ahead: Let cool for 30 minutes; chill in refrigerator. Cover and refrigerate for up to 8 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator and add about 10 minutes to baking time.)
Bake in 375°F (190°C) oven until bubbly and golden, about 25 minutes. Let stand for 10 minutes before serving.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 1216 mg
- Protein 27 g
- Calories 533.0
- Total fat 20 g
- Cholesterol 61 mg
- Saturated fat 10 g
- Total carbohydrate 63 g
- Iron 32.0
- Folate 74.0
- Calcium 33.0
- Vitamin A 75.0
- Vitamin C 43.0