Baked Ziti in a Mornay Sauce with Italian Sausage & Fennel

 

Ingredients

 3 T Butter

3 T Flour

2 1/2 Cups Milk

Salt

Freshly Ground White Pepper

Pinch of Nutmeg

6 Oz. Parmigianino-Reggiano Cheese.  Grated

2 T Olive Oil

1 Large Fennel Bulb, Cored & Thinly Sliced

Freshly Ground Black Pepper

2 Lb. Hot Italian Sausage Links, Cut Into 1/2 Pieces

1 Lb. Ziti Pasta, Cooked Al Dente

1/2 Cup Fresh Basil, Chiffonaded

 

 

Preparation

 

In  medium saucepan over medium heat, melt the butter.  Stir in the flour & cook for 2 minutes.  Whisk in the milk, 1/2 cup at a time.  Season with salt, pepper & nutmeg.  Cook, stirring constantly for 4 to 6 minutes.  Remove from the heat and whisk in 1/2 cup of the grated cheese.  Set aside & keep warm.

In a large saute pan, over medium heat, add the oil.  When the oil is hot add the fennel.  Season with salt & papper.  Saute for 3 to 4 minutes or until soft.  add the sausage & continue to saute for 3 to 4 minutes.  Remove from the heat.

In a large mixing bowl, combine the pasta, sausage mixture & Mornay sauce.  Mix well.  Pour into a greased 2 quart oval baking dish.  Sprinkle the top with cheese & place in the oven on the top rack.  Bake until the top is gold brown & bubbly, about 10 to 12 minutes.  Remove from the oven & cool slightly.  Spoon onto serving plates & garnish with fresh basil.