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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
Chop whole tomatoes and add them to the pan.
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4
Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
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5
Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
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6
While pasta cooks, melt butter in a small pot over medium heat.
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7
Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour.
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8
Add milk and bring sauce to a bubble.
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9
Reduce 5 minutes.
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10
Drain pasta and transfer to a large casserole dish.
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11
Pour the tomato and basil sauce over the pasta and turn to coat the pasta.
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12
Pour the bechamel over the already coated pasta.
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13
Cover the top of the pasta with Asiago, Parmesan and mozzarella.
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14
Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.
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15
Serve immediately with Spinach and Artichoke Salad and bread.
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16
3/4 pound, 4 to 5 cups, baby spinach, packed
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17
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
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18
1 clove garlic, finely chopped
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19
2 teaspoons lemon zest
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20
1 tablespoon lemon juice
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21
2 tablespoons red wine vinegar
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22
1/4 to 1/3 cup extra-virgin olive oil
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23
Salt and pepper
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24
A handful shredded Parmigiano-Reggiano
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25
Combine spinach and artichokes.
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26
Place garlic, lemon zest and juice in small dish and add vinegar.
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27
Let it stand 5 minutes then whisk in extra-virgin olive oil.
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28
Pour oil and vinegar dressing over salad and toss to combine.
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29
Season the salad with salt and pepper, to your taste.
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30
Top the salad with cheese then serve.
