Pasta Al Forno – Volpi Foods

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup grated Parmigiano Reggiano
• 16 ounces whole milk ricotta
• 8 ounces fresh mozzarella, torn into small pieces
• 8 ounces Sopressata , cut in 1/4-inch dice
• kosher salt and freshly ground black pepper
• 1 recipe Pomodoro Sauce (ingredients follow) or 4 cups prepared sauce,
• 1 pound dried rigatoni pasta
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, thinly sliced
• pinch crushed red pepper flakes
• 2 28-ounce cans peeled San Marzano tomatoes, crushed by hand
• salt and freshly ground black pepper
• 5 basil leaves, torn
• a 9-by-13-inch baking dish or 9-by-11-inch extra-deep baking dish