Ragu casserole with garlic sauce

Yield: 1 Servings

Measure Ingredient
½ pounds Dried pasta; a fluffy shape, like corkscrews
2 cups White sauce; (recipe follows)
4 cups Thick tomato sauce
⅓ cup Bread crumbs
\N \N Grated parmesan cheese
4 tablespoons Butter
4 tablespoons Flour
3 \N Cloves garlic; peeled and crushed
2 cups Milk
\N \N Salt and pepper

WHITE SAUCE

The white sauce is a pretty quick fix. This can be assembled like a lasagna, but I like to get it into the oven with a bit less fuss. Serve with a big green salad. Serves 4 or 5.

(cheeses are optional)**

1.Make the white sauce while cooking off the pasta.

2.White sauce: Melt the butter and stir in the flour. Add the garlic and stir until the garlic begins to brown.

3.Gradually whisk in the milk, making sure it is always smooth. Stir in salt and pepper to taste and gently simmer for about 5 minutes. Fish out the garlic, mash it, and stir it back in.

4.Drain the pasta and toss with the ragu. Put it in a baking dish. Pour the white sauce over the top and sprinkle with bread crumbs. Bake until brown and bubbly. Serve with parmesan cheese.

Posted to KitMailbox Digest by GAdams1350<GAdams1350@...> on Apr 5, 1998

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