Check out what my pal from Bless Us O Lord had to say about this wonderful recipe:
When we arrived home from vacation late last Thursday night, I had a big van full of duffel bags to unpack and laundry to sort and wash. I had pretty well emptied the refrigerator before we left, and except for a few things we bought home with us on ice (Did I tell you I abhor waste? Yes, I though I did.) I didn’t have much in terms of fresh food. I did have canned goods, however, and boxed pasta, and fresh basil in the garden (my herbs are about the only thing producing this year). To avoid a trip to the grocery before I planned my menu, I put this dish together using what I had available. I was in the mood for something comforting and homey and this fit the bill. It turned out wonderfully and I’m happy to add it to my list of meatless dishes I can make on Fridays. With the addition of the artichokes we didn’t miss the meat at all. And I can honestly say it was just as good (maybe better) the next day.
This casserole is definitely homey and comforting. I could eat this stuff for days and never grow weary.
28 oz. can Hunt’s tomato puree
3 cloves garlic, minced
2 T. Bertolli olive oil
1/2 t. dried oregano
salt and pepper to taste
2 T. Domino sugar
3 T. chopped fresh basil
3/4 pound bow-tie or other shaped pasta
14 oz. can artichoke hearts, drained and quartered
6 T. Kerrygold butter
¼ cup Gold Medal flour
2½ cups milk
¼ cup Kraft Parmesan cheese
8 oz. mozzarella cheese, shredded
Heat a medium saucepan over med-high heat. Add oil and garlic and lower heat. Heat garlic for just a minute or two until it is fragrant — do not cook it, you’re going for a lightly roasted flavor. Add puree, sugar, oregano, salt and pepper. Cook on med-low for about 20 minutes. Taste and adjust seasoning if necessary. When seasoning is right, add basil and turn off heat.
Heat water in a large pot to boil; salt and cook pasta to al dente. Drain pasta and pour into a greased 13 x 9 pan. Arrange artichoke quarters on top of pasta.
Make bechamel sauce: Melt butter in a saucepan. Add flour and stir, but do not brown. Add milk and bring to a boil, stirring until bubbles and thickens, about 5 minutes. Remove from heat. Stir in Parmesan.
Pour bechamel sauce over all the pasta and artichokes, but do not stir.
Pour red sauce over bechamel sauce and spread to the edges. Sprinkle with mozzarella cheese.
Bake at 350 degrees for 30 to 40 minutes, until bubbly in the center.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with garlic bread and a side salad.
Thank you Bless Us O Lord for this great recipe.