Prep Time: 10 mins Cook Time: 45 mins
16 oz package Partanna Busiate Pasta (Try our Busiate Pasta )
2 jars Abruzzese Pomodoro Pasta Sauce (Casina Rossa Abruzzese Pomodoro Sauce)
2 tbsp Butter (Try our Butter of Parma)
2 tbsp Flour (Try our Caputo Chef's Flour)
1 pinch Salt (Try our Sicilian Sea Salt)
1/2 tsp Black Pepper
2 cups Whole Milk or Almond Milk
1 cup Grated Parmesan Cheese (Try our Parmigiano Reggiano)
16 oz Mozzarella, shredded (2 mozzarella balls) (Try our Mozzarella)
Preheat oven to 350°F.
Boil the Busiate pasta for 11 minutes, drain.
Mix the cooked, drained pasta with 24 oz of Abruzzese Pomodoro Sauce well in a 9 X 13 baking pan.
To make béchamel sauce, melt butter in a small saucepan over medium heat. Whisk in flour, cook about 1 minute and add a pinch of salt and black pepper. Whisk in milk and bring to a bubble, continue whisking to avoid lumps. Reduce heat and simmer until sauce thickens, about 5 minutes.
Pour béchamel over the top of the pasta, gently pushing pasta around so top layer is coated and béchamel seeps between pasta a bit but doesn't completely mix with pasta.
Cover the béchamel with the Grated Parmesan and then with the Shredded Mozzarella. Sprinkle with remaining black pepper.
Bake, uncovered, for 30 minutes or until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.
Add cooked chopped Italian Sausage or cooked chicken to the pasta mix for more protein.
Add steamed cauliflower, broccoli or sautéed mushrooms to the pasta mix for some added veg.
Add one of our jarred Veggies to skip another cooking step! (Try our Antipasti Veggies)
Spice up the sauce with some red pepper for a kick (Try our Calabrian Crushed Peppers)