This pasta casserole is has a fair number of steps, but none of them were particularly difficult.  You will make a whole bunch of dirty dishes though, so it’s handy to have an appointed dishwasher ready to go.  =)  It was even better leftover, which is always a bonus.  Recipe and photo courtesy of lilluna.com.

• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 2 teaspoons garlic
• 1 lb Italian Sausage
• 2 cans (15 oz ea) tomato sauce
• 1 tablespoon oregano
• 2 teaspoons basil
• 1/2 teaspoon fennel seed
• 1/2 teaspoon salt
• pinch of red pepper flakes
• pinch of nutmeg
• 1 lb penne pasta
• 3 tablespoons butter
• 3 tablespoons wondra flour
• 2 1/4 cups milk
• grated mozzarella cheese
• grated Parmesan cheese

In a large skillet heat your oil.  Add onion and garlic and stir.  Add sausage, breaking up well.  Then add the tomato sauce and spices and let simmer. Meanwhile, be cooking your pasta according to directions on the package.  To make the Bechamel, melt the butter in a saucepan on medium-low heat.  When melted, add your flour and stir until smooth.  Whisk continuously until mixture is light golden brown, about 5 minutes.  Add the milk a little at a time, stirring constantly until thick.  Add a pinch of salt.  In a 9×13 pan, layer a small amount of red sauce, then bechamel, then mozzarella.  Continue until you have done that 3 times.  Sprinkle more mozzarella and parmesan on top, to taste.  Bake at 400 until golden and bubbly, about 20-30 minutes.  Enjoy warm.