Rachael Ray's Neapolitan Baked Rotini

The original recipe doesn't call for letting the pasta rest before serving, however, I think it's a needed step. The topping doesn't fall apart if you let it sit a few minutes.

Matt and I both gave this one two thumbs up. It was superb!

2 cups dry rotini
olive oil
1/2 onion, chopped
1 clove garlic, minced
1 small (14.5 oz) can diced canned tomatoes
6 fresh basil leaves, chiffonade
salt and pepper to taste
1 T butter
2 T flour
1 cup milk
1 bay leaf
freshly grated nutmeg to taste
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350°. Spray a small baking dish with cooking spray. Set aside.

In a medium saucepan over medium heat add oil. Add the onion and garlic, and cook til the onions soften, about 5 minutes.

Stir in tomatoes. Add the basil and season with salt and pepper. Bring to a simmer and cook for about 15 minutes. Taste and adjust as desired.

Meanwhile, cook pasta a few minutes less than package recommends. Drain and return pasta to cooking pot.

Next, place a medium saucepan over medium heat and melt butter. Add the flour, whisk to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season with salt, pepper and a couple grates of nutmeg.

Bring to a simmer, reduce heat to low and cook, stirring frequently, for about 5 minutes, or til sauce thickens. Remove bay leaf.

Combine the red sauce with the pasta.

Pour into prepared baking dish. Top with white sauce.

Sprinkle Parmesan over the top of the white sauce; bake 25-30 minutes or til pasta is hot and bubbling.
I served the pasta with buttered fresh baked whole wheat sourdough.