Baked Ziti with Sausage and Bechamel (serves 6-8, if you're lucky!)
Originally found in the January/February 2022 issue of Martha Stewart Living, this recipe is one of the most requested by almost all members of our family. I will say from the start that the recipe as published can come across a bit confusing. There are several components that need to be made before the dish can be compiled is ready to bake. The list of ingredients is not broken down by component. I am going to publish this according to how I make it but you might want to change it up to suit your cooking style. Ingredients 1 pound ziti or rigatoni Kosher salt and freshly ground pepper 1 28 ounce can whole peeled tomatoes 1 15 ounce can tomato sauce (I have also used Pomi crushed tomato sauce) 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon extra virgin olive oil 4 ounces Parmigiano-Reggiano, grated (1 1/2 cups) and divided plus more for sprinkling 1 pound fresh mozzarella or olivine, cut or torn into 1/2 inch pieces and divided ...
