Mozzarella Penne

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 9×13 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.