Photo: Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel Recipe
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- Salt
- Freshly ground white pepper
- Pinch nutmeg
- 6 ounces Parmigiano-Reggiano cheese, grated
- 2 tablespoons olive oil
- 1 large fennel bulb, cored and thinly sliced
- Freshly ground black pepper
- 2 pounds hot Italian sausage links, cut into 1/2-inch pieces
- 1 pound ziti pasta, cooked al dente
- 1/4 cup fresh basil, chiffonaded
Directions
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 sauce. 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.
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By partaz
on April 02, 2013
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We made this for Easter--loved the flavors,especially from the Fennel. Easy to make but makes a lot!! Next time I will use sweet italian sausage and more 2x sauce. I added mushrooms instead of making a separate dish.
By cynsim1217
on February 26, 2013
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This is an excellent dish! I love any sausage dish, but this is one of my faves for sure!!!
By rtle_Dallas
DeSoto, TX
on January 20, 2013
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Yum! You got to try this, it is worth the time. We had this for Sunday dinner tonight and hubby said it is a keeper. I read the reviews before trying it out and sauteed some onions, garlic, and red pepper flakes with about a heaping teaspoon of fennel seed (because the stores here did not have fennel after frying up and draining the Italian sausage ( it allowed for the onions,etc to get up all the browned bits from the sausages then followed the recipe. This is really a great and different pasta dish to have in your arsenal.
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