Mozzarella Penne

2 TB olive oil
⅛ cup onion or 1 tsp. onion powder
2 tsp. garlic
1 lb Italian Sausage
2 cans (15 oz ea) tomato sauce
1 TB oregano
2 tsp. basil
½ tsp. fennel seed
½ tsp. salt
pinch of red pepper flakes
pinch of nutmeg
1 lb penne pasta
3 TB butter
3 TB wondra flour
2¼ cups milk
grated mozzarella cheese
grated Parmesan cheese

  1. In a large skillet heat your oil. Add onion and garlic, stir. Add sausage, breaking up well. Add tomato sauce and spices, let simmer.
  2. Fill a pot with water and set on high heat. Once boiling, add salt and pasta. Cook el dente.
  3. To make Bechamel; On med-low heat, melt butter in a saucepan. When melted, add your flour and stir until smooth. Whisk continually until mixture is light golden brown, about 5 min. Add your milk a little bit at a time, stirring constantly until its thick. Add a pinch of salt.
  4. Using a 9x13 pan, layer a small amount of red sauce from step 1 to the bottom of your pan. The layering process is as follows..Pasta, red sauce, bechamel then mozzarella. Do this a total of 3 times. Sprinkle more mozzarella and parmesan on top, to your liking. For us, the cheesier the better!!
  5. Bake at 400 until golden and bubbly, about 20-30 minutes. Took 20 minutes in my oven. Enjoy warm.

Original Recipes: Mozzarella Penne @

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