recipes:rigatoni_al_forno [alephnull.com]

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons all-purpose flour
• 3 cups whole milk, or use half-and-half for a richer sauce
• Kosher salt and black pepper
• ⅛ teaspoon grated nutmeg, or to taste
• 1 small bay leaf
• 3 cups canned tomatoes, whole or crushed tomatoes (from a 28-ounce can)
• 1 ½ cups chopped onion, any kind
• 3 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 1 bay leaf or a few basil leaves
• Kosher salt
• 1 pound rigatoni
• 1 medium cauliflower, chopped (about 3 cups)
• 1 bunch broccoli rabe, chopped (about 3 cups)
• 2 teaspoons finely chopped rosemary
• ½ teaspoon red-pepper flakes
• Black pepper
• 2 tablespoons extra-virgin olive oil, plus more for greasing the pan
• 1 cup grated provolone (about 3 ounces), plus more for serving
• 1 cup grated Pecorino Romano (about 3 ounces), plus more for serving