Scuderi Kids "Fast, Fake-baked Ziti"

from the kitchen of Cheryl

“Cooking ‘Round the Clock” Rachel Ray 30- minute meal
“I love this fast, easy to make dish, especially the béchamel sauce”

*Cheryl adds 1 pound of cooked hamburger. Also I substitute all the cheese for ¼ cup dried parmesan cheese.

3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 can (28 ounces) whole peeled tomatoes with 1 teaspoon of sugar added to them (you can also used crushed or diced)
1 can (14 ounces) crushed tomatoes
½ tsp salt , or to taste
1/8 tsp fresh ground black pepper, or to taste
A handful of fresh basil leaves, torn or ½ - 1 tsp. dried
1 pound ziti rigate (can also use penne, rigatoni or rotini)
2 tablespoons butter
2 tablespoons all-purpose flour
A generous grating of fresh nutmeg or ¼ teaspoon dried
2 Cups whole milk (you can use 2 cups water and 6 Tablespoons of powdered milk)
½ cup shredded Asiago cheese
½ cup shredded Parmigianino Regianno cheese
1 cup cubed fresh mozzarella cheese
Crusty bread, to pass at table.

Put a large pot of water on to boil. Preheat the broiler.
Heat a medium saucepan over medium heat; add oil, then garlic. Sauté garlic a minute or two; do not let the garlic brown. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt (and cooked hamburger, if desired) and simmer 10 minutes. Add basil and simmer over low heat 10 minutes more.
When water boils, add salt and pasta and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, make the béchamel sauce: Melt butter in a small pot over medium heat. Whisk in flour, then salt, pepper, and nutmeg; cook 1 minute. Stir in milk and bring sauce to a bubble. Cook 5 minutes to reduce.
When past is cooked, drain and transfer to a big casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the béchamel over pasta—do not mix. Cover the top of the pasta with Asiago, Parmigianino, and mozzarella (or just sprinkle with dried parmesan cheese). Place the casserole under hot broiler and melt cheese until brown and bubbly, 3 to 5 minutes. Serve immediately.
Yield: 6 servings