Baked Penne

Ingredients:

1 teaspoon oil
1/4 onion, chopped
1 clove garlic, minced
2 vegan italian sausages, diced
1 roma tomato, finely chopped
2 cups tomato puree
1 tablespoon oregano
2 teaspoons basil
1/2 teaspoon fennel seed
salt and red pepper, to taste
a pinch of nutmeg
16 ounces penne
3 tablespoons butter
2 tablespoons flour
2 cups milk
mozzarella
parmesan

Cook onion and garlic in the oil. Add sausage, tomato, and puree. Season with oregano, basil, fennel seed, salt, red pepper, and nutmeg. Bring to simmer and remove from heat.

Melt butter in a saucepan. Add flour and cook 1 minute. Gradually add the milk. Season with salt when it is thickened.

Boil pasta until al dente.

Dab some tomato sauce on the bottom of a casserole dish. Pour a third of the pasta into the dish. Layer with 1/3 of the tomato sauce, bechamel sauce, and mozzarella. Repeat layers three times, finishing with some parmesan cheese.

Bake at 375 for 20 minutes.