Title: Rigatoni, Sausage & Cheese
Categories: Pasta Ethnic
Yield: 8 Servings
| 1 1/2 | lb | Sweet Italian sausage |
| 8 | oz | Rigatoni |
| 3 | tb | Butter or margarine |
| 1/4 | ts | Black pepper |
| 4 | c | Milk |
| 1 | c | Parmesan cheese, grated |
| | | Salt |
| 2 | | Cloves of garlic minced |
| 1 | md | Onion chopped |
| 1/4 | c | Flour |
| 1/4 | ts | Nutmeg |
| 1 | lb | Ricotta cheese |
| 1/2 | lb | Mozzarella cheese, |
| | | Grated |
Remove sausage meat from casing and put in skillet with garlic and 1/2
tsp salt. Brown over medium heat, stirring frequently, until well done;
set aside. Cook and drain rigatoni. Saute onion lightly in the butter.
Blend in flour, 1 1/2 tsp salt, pepper and nutmeg. Gradually add milk and
cook, stirring, until thickened. Pour a small amount of mixture in a 13 x 9
x 2 - inch baking pan. Layer half the rigatoni, meat, ricotta, Parmesan and
sauce in the pan. Repeat layers and top with mozzarella. Bake in preheated
375 degree oven about 20 minutes. Broil about 4 inches from preheated
broiler 1 to 2 minutes, or until browned.