Rachel Ray's Neapolitan Baked Ziti *Edited*

Okay, I only have one "official" follower, but I know...I just know...that other people are reading this blog too. So, here's one of my favorite meals to make. Pretty simple. I've edited it to suit my pantry and needs...

1 pound ziti (with lines)

2 tbsp. EVOO - Extra Virgin Olive Oil

4 cloves garlic, grated or minced

1 28-ounce can whole plum tomatoes

(Here I just buy the Walmart brand. It's cheap, but then I do have to actually go through and rinse the seeds out. Eh...it's cheaper.)

Dried Basil, you're gonna eyeball it

Salt and Pepper to taste

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 dried bay leaf

Dried nutmeg, a dash or to taste

A healthy helping of shredded mozzarella cheese

1/4 cup grated Parmesan cheese

(Please, for the love of all that is good, do NOT use the fake stuff in the green container. Get REAL Parmesan cheese!)

Preheat oven to 400 degrees F.

1. Place a large pot of water over high heat and bring to a boil to cook the ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. The ziti will finish cooking in the oven. Drain thoroughly.

2. While the water is coming up to a boil, start the red sauce: Place a medium-size sauce pot over med-high heat with 2 turns of the pan of EVOO, about 2 tbsp. Add the garlic, and cook for about 30 seconds.

3. Add the tomatoes and smash them (unless you're like me and went through and de-seeded all of them, they won't need mashing anymore) into small pieces with a potato masher or with the back of a spoon. Add the basil and season with some salt and pepper. Bring up to a bubble and simmer for 15 minutes.

4. Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, stir to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season with some salt, pepper and nutmeg. Bring up to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay lead and discard.

5. Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish (9x13). Top with the white sauce. Sprinkle (or I more like bury mine) with the mozzarella and Parmesan cheese. Transfer to the oven and bake 25-30 minutes. I like mine a little crispy, but if you don't I would only suggest 20 minutes, or just keep your eye on it.

Enjoy!