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1
Put pasta water on to boil.
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2
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil.
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3
Add crushed and whole tomatoes (break apart with your hands).
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4
Add salt and pepper to taste then simmer 10 minutes.
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5
Add basil and simmer over low heat 10 minutes more.
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6
Add salt and pasta to boiling water and cook 8 minutes, leaving pasta a tad undercooked since it will be going under the broiler.
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7
While pasta cooks, melt butter in a small pot over medium heat.
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8
Whisk in flour, then cook 1 minute.
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9
Add milk and half-and-half (or just milk if thats all you have) to create a bechamel sauce.
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10
Add salt, pepper and nutmeg to the bechamel sauce.
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11
Whisk until bechamel sauce thickens.
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12
Take sauce off the heat and whisk in asiago and parmesan cheeses.
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13
Drain pasta and pour into the tomato-basil sauce.
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14
Toss until pasta is coated.
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15
Pour pasta into a greased 13 x 9 casserole dish.
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16
Pour the cheese bechamel over the top of the coated pasta.
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17
Lay slices of fresh mozzarella on top of the bechamel sauce.
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18
Place the casserole under hot broiler and melt the mozzerella until brown and bubbly, 3 to 5 minutes.
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19
Note: If youre 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.
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20
Delicious either way!
