No-Bake Ziti

Put pasta water on to boil.

In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Add crushed and whole tomatoes (break apart with your hands). Add salt and pepper to taste then simmer 10 minutes. Add basil and simmer over low heat 10 minutes more.

Add salt and pasta to boiling water and cook 8 minutes, leaving pasta a tad undercooked since it will be going under the broiler.

While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute. Add milk and half-and-half (or just milk if that’s all you have) to create a bechamel sauce. Add salt, pepper and nutmeg to the bechamel sauce. Whisk until bechamel sauce thickens. Take sauce off the heat and whisk in asiago and parmesan cheeses.

Drain pasta and pour into the tomato-basil sauce. Toss until pasta is coated. Pour pasta into a greased 13 x 9 casserole dish. Pour the cheese bechamel over the top of the coated pasta. Lay slices of fresh mozzarella on top of the bechamel sauce. Place the casserole under hot broiler and melt the mozzerella until brown and bubbly, 3 to 5 minutes.

Note: If you’re really pressed for time, add a jar of store bought marinara sauce and a 14.5 oz can of whole peeled tomatoes instead of making your own. Delicious either way!