Categories: Main Dish, Pasta, Rachael Ray, Vegetarian

Ingredients

• 2 cups marinara sauce (I use Bertoli marinara sauce with Burgundy wine)
• 1 lb ziti rigate pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 1 pinch nutmeg
• 2 cups milk
• 1/2 cup shredded asiago cheese
• 1/2 cup shredded parmigiano-reggiano cheese
• 1 cup sliced fresh mozzarella cheese
• salt and pepper

Directions

1. Put pasta water on to boil. Add salt and pasta to boiling water and cook until pasta is “Al Dente” (a little chewy).

2. While pasta cooks, melt butter in a small pot over medium heat.

3. Whisk in flour, then cook 1 minute, adding salt, pepper and nutmeg to flour.

4. Add milk and bring sauce to a bubble. Reduce for 5 minutes.

5. Turn on low heat and add shredded cheeses to sauce and stir until cheese is melted.

6. Drain pasta and transfer to a large casserole dish.

7. Pour tomato sauce over pasta and toss until pasta is evenly coated. Pour cheese sauce over pasta.

8. Cover the top with sliced fresh mozzarella. Place dish under 10 broiler for 3-5 minutes or until cheese is brown and bubbly.

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