Here is another casserole recipe that I have made lots of times and everyone loves it. (except Josh, who doesn't like ricotta cheese! ) This one also freezes well - so double the recipe and put one in the freezer for another time, or to give away. This recipe comes from a Milk Calendar recipe book that my mom gave me.
8 oz pasta (eg. penne, ziti, rotini, etc.)
** Cook Pasta. Rinse with cold water. Drain well. Reserve.
1/4 cup butter
2 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup all-purpose flour
2 cups milk
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
pinch of cayenne
** Melt butter in a large saucepan. Add garlic and onion and cook 3-4 min.
Add flour and cook 3 min. stirring often.
Add milk, salt, pepper, nutmeg and cayenne.
Bring to a boil. Reduce heat. Cook gently 5 min.
8 oz ricotta
2 cups grated mozzarella
1 can (28 oz) tomatoes, drained and coarsely chopped)
1/4 cup chopped fresh parsley
**Pour into a 13x9 inch baking dish.
Sprinkle with 1/4 cup Parmesan cheese
Bake in a preheated 350 F oven for 25-30 min. until bubbling and brown