Baked Pasta with Bechamel and Marinara
45 min prep
40 min cook
Serves 8
Ingredients
- 1 tsp Ground black pepper
- 1 lb Mild Italian sausage
- 1 cup Shredded Italian style parmesan cheese, plus more for garnish
- 1/2 lb Whole milk fresh mozzarella bocconcini, drained
- 2 cups 2% Milk, I prefer 2%
- 24 1/3 fl oz Marinara sauce, any marinara will work
- 2 tbsp Unbleached, all-purpose flour
- 1 lb Rigatoni, cooked according to package directions
- 2 tbsp Salted butter
- 9 oz Baby spinach
- 1 cup Fresh basil, divided use
Shop ingredients
- Item, H-E-B Coarse Ground Black Pepper. Quantity: 1 each. Price: $2.58.
- Item, H-E-B Parmesan Shredded Cheese. Quantity: 1 each. Price: $2.89.
- Item, H-E-B Whole Milk Fresh Mozzarella Bocconcini. Quantity: 1 each. Price: $4.87.
- Item, Hill Country Fare 2% Reduced Fat Milk. Quantity: 1 each. Price: $1.73.
- Item, H-E-B Marinara Pasta Sauce. Quantity: 2 eachs. Price: $5.58.
- Item, Hill Country Fare All Purpose Unbleached Flour. Quantity: 1 each. Price: $1.52.
- Item, H-E-B Rigatoni Pasta Noodles. Quantity: 1 each. Price: $1.16.
- Item, Hill Country Fare Salted Butter Sticks. Quantity: 1 each. Price: $3.83.
- Item, H-E-B Fresh Baby Spinach. Quantity: 2 eachs. Price: $4.54.
- Item, Fresh Basil. Quantity: 2 eachs. Price: $4.12.
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Mild Italian sausage
1 lb needed
Instructions
- Preheat oven to 375ºF.
- Heat a large skillet over medium-high heat.
- Add sausage and cook until well browned and cooked through, then add in all of the spinach and half of the basil. Cook until spinach is wilted. Use other half of basil for garnish.
- Add in marinara sauce and pepper, bring to a light simmer then remove from heat.
- In a separate saucepan melt butter over medium heat.
- Whisk in flour to create a roux. Cook for 3 to 4 minutes until roux resembles wet sand then whisk in the milk. Continue to stir until sauce begins to thicken.
- Once sauce has thickened enough to coat the back of a spoon, add in all of the cheese. Stir until cheese is melted.
- Once cheese has melted remove from heat.
- Combine cooked pasta and sausage mixture together into a large baking dish, then pour béchamel sauce over pasta, and then cover with marinara sauce.
- Bake in the oven for 30 to 40 minutes until the sauce is bubbly and browned.
- Allow pasta to rest for a few minutes before serving. Serve with generous amount of Parmesan cheese and basil.
Nutrition
Nutrition Facts
8 servings
- Amount Per ServingCalories540
- % Daily Value*
- Total Fat
- 33g
- 51%
- Saturated Fat
- 14g
- 70%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 890mg
- 37%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- Sugars
- 9g
- Protein
- 26g
- Vitamin C
- 40%
- Calcium
- 40%
- Iron
- 40%
- Vitamin A
- 100%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.