Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Olive Oil (divided)
  • 2 Garlic Cloves (finely diced)
  • 1- 2 teaspoons Crushed Red Pepper Flakes (depending on spice preference)
  • 1 - 28 ounce can Whole Peeled Tomatoes (crushed with hands)
  • 1 teaspoon Salt
  • 2 Tablespoons Salted Butter
  • 2 Tablespoons Flour
  • 2 cups Whole Milk
  • 1/4 teaspoon Nutmeg
  • 1 lb. Rigatoni or Ziti Pasta
  • 2 cups Parmesan Cheese
  • 1 cup Mozzarella Cheese
  • 1 cup Panko Bread Crumbs
  • 1/2 teaspoon Garlic Salt

Instruction

  • Preheat oven to 350 degrees.
  • Heat 2 Tablespoons of the olive oil in medium saucepan over medium high heat. Add garlic and 1 teaspoon crushed red pepper and cook for 2 minutes.
  • Add tomatoes, with their juices, and salt. Bring to a boil.
  • Reduce to simmer and let simmer for 10 minutes.
  • Fill a large pot with water and bring to boil. Add a good amount of salt to the boiling water. Add the rigatoni or ziti and cook according to package instructions, minus 2 minutes. You don't want it to fully cook or it will overcook when you bake it in the oven. Drain the pasta.
  • Melt butter in medium sauce over medium heat. Stir in flour and mix until a paste forms and it begins to show some color. Whisk in whole milk. Bring to a boil and cook for 5-7 minutes. Turn off the heat and add nutmeg and a pinch of salt.
  • Add the bechamel sauce and tomato sauce to pasta and toss to coat. Stir in mozzarella cheese and 1 cup of parmesan cheese, reserving the remaining 1 cup of parmesan cheese for the topping.
  • Transfer pasta to 9 x 13 baking dish. Top with remaining parmesan cheese.
  • In small bowl, mix bread crumbs with 2 Tablespoons of olive oil and garlic salt.
  • Top pasta with olive oil bread crumbs and a touch of crushed red pepper flakes.
  • Bake for 14-17 minutes or until pasta starts to bubble and the bread crumbs become golden.
  • Let pasta sit for 5 minutes before serving to allow the sauce to set up.