Step 1

Preheat the oven to 375 degrees F

Step 2

Bring a large pot of salted water to a boil. (While water is coming to a boil start your Bechamel) Add pasta and cook according to package directions. About 8-10 minutes.

Step 3

In large skillet melt butter over medium heat. Add flour and whisk until fully incorporated and no visible signs of flour remain. About 1-2 minutes.

Step 4

Pour in milk and continue to stir until thick and bubbly. About 5 minutes. Sauce is perfect when it coats the back of a spoon.

Step 5

Add salt , pepper and nutmeg. Stir in parmasan and taste for seasoning. (We almost always have to add a bit more salt but it depends on how salty your cheese is so tasting is the key!)

Step 6

Remove Bechamel from heat and set aside.

Step 7

In large skillet add sausage. Remove casings if necessary. Cook breaking up with a wooden spoon until crumbly and cooked through. (If you prefer, and we do, drain any grease if necessary).

Step 8

Pour marinara sauce into ground sausage. Simmer for about 5 minutes.

Step 9

Reserve 1/3 cup of starchy pasta water and drain pasta. Pour hot pasta back in pot you cooked it in. Add sausage and marinara mixture. Add reserved water back into the pasta and sauce. This helps marry the sauce and pasta. Combine well.

Step 10

Spray a 9 x 13 baking dish with cooking spray. Pour pasta, sausage and marinara into dish.

Step 11

Pour Bechamel sauce over the top of the pasta and spread out with a spoon.

Step 12

Top with additional 1/2 cup of parmasan and bake for 30 minutes or until bubbly around sides and sauce is slightly brown.

Step 13

Serve with crusty french bread and a simple salad!