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
Ingredients
Bechamel Sauce:
Sausage Sauce:
Method
Sausage Sauce:
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.
béchamel Sauce:
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
%RDI
- Iron 32.0
- Folate 74.0
- Calcium 33.0
- Vitamin A 75.0
- Vitamin C 43.0
