Neopolitan Baked Ziti

From: Rachael Ray


I got this recipe from one of Rachael's 30 Minute shows. Looked like something a little different to try then a normal baked ziti! IT WAS DELISH! I've made this a few times now and and it get better everytime! Has become one of my favorite recipes! Enjoy!

Ingredients
1 pound ziti with lines
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, chopped
4 cloves garlic, grated or minced
1 28-ounce can whole plum tomatoes (look for ones from San Marzano)
4 to 5 leaves basil, torn
Salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 fresh or dried bay leaf
Freshly grated nutmeg
1 large ball fresh mozzarella, diced
1/4 cup (a handful) grated Parmigiano Reggiano

Directions:

Preheat oven to 400F

Place a large pot of water over high heat and bring up to a boil to cook ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.

While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes.

Add the tomatoes and smash them up into small pieces with a potato masher or with the back of spoon. Add the basil and season with some salt and pepper. Bringu p to a bubble and simmer for 15 minutes.

Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, sitr to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season and some salt, pepper and a couple grates of nutmeg. Bring up to to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.

Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated parmigiano over the top, transfer to the oven and bake for 25-30 minutes.