Baked Tomato Cream Sauce Pasta

1 lb rigatoni, cooked al dente
3 cups (or 1 jar) of tomato sauce
3 tbs butter
3 tbs flour
1 and 1/2 c milk
salt and pepper to taste
a dash or two of red pepper flakes
2 uncooked sausages (optional)
a handful of fresh basil, chopped
6 oz mozzarella
1/2 c grated Parmesan cheese

Melt the butter over medium high heat in a large saucepan whisk in flour until smooth. Add the milk slowly, allowing the mixture to thicken between additions. Once milk has been added, allow the sauce to be come thick, like an Alfredo. Add the tomato sauce and stir to combine. Season with salt and pepper and add red pepper flakes. Add cooked pasta and stir to coat. If using sausage, remove from casing and brown.

Spray a large casserole dish with non-stick spray and pour pasta and sauce into dish. Top with Mozzarella, then sausage, then basil, and finally sprinkle with Parmesan.

Bake in a 500 degree oven until the top is cheese is brown and sauce is bubbly, 25-30 minutes. You can cook for 15 minutes and broil for 5 minutes if you want it faster.

So delicious!