Ingredients
Method
- Pre-heat oven to 180C/350F. Cook ziti according to package directions. Drain and set aside. Heat some olive oil in a large skillet. Sauté the onions until slightly softened and add sausage, stirring to break up. Once sausage is browned, add garlic, sugar and oregano. Stir in passata and tomatoes and simmer for 10-15 minutes. Taste for seasoning and season with salt, pepper and/or sugar to your taste. Meanwhile, make the béchamel. Heat butter over medium heat in a medium saucepan. Add flour and stir for a minute. Slowly whisk in milk and bring to a boil. Once thickened, remove from heat and stir in nutmeg and parmesan. Season with salt and pepper. Grease a 9x13 casserole dish with butter and layer half the pasta, half the meat sauce and half the béchamel in it. Repeat and top with mozzarella. Bake for 30-40 minutes until bubbling. Allow to stand 10-15 minutes before serving.
Notes
If you cannot get Italian sausage, use normal Irish, chipolata or herb sausages and add a tablespoon of ground fennel seeds, an additional tablespoon of oregano, teaspoon of basil and a quarter teaspoon of chilli flakes.
This freezes beautifully!