Baked Ziti In Mornay Sauce With Italian Sausage And Fennel

Recipe Ingredients

3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
2 1/2 cups	592ml	Milk
		Salt - to taste
		Freshly-ground white pepper - to taste
1 pinch		Nutmeg
6 oz	170g	Parmigiano-Reggiano cheese - grated
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Fennel bulb - cored, sliced thin (large)
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Hot Italian sausage links - cut 1/2" pieces
1 lb	454g / 16oz	Ziti pasta - cooked al dente
1/4 cup	59ml	Fresh basil - cut chiffonade

Recipe Instructions

For the Sauce: In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and 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 and keep warm.

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

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

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D10) - from the TV FOOD - NETWORK"

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