Fast Faux-Baked Ziti

What you need:

• 3 Tbsp. extra virgin olive oil
• 6 cloves garlic, minced
• 1 can (28 oz.) diced tomatoes
• 1 can (14 oz.) crushed tomatoes
• 1 lb. ground beef
• Salt and pepper, to taste
• Fresh basil leaves, roughly chopped
• 1 lb. ziti rigate
• 2 Tbsp. salted butter
• 2 Tbsp. all-purpose flour
• A pinch of ground nutmeg
• 2 cups whole milk
• 1 cup Italian blend cheeses
• 1 cup cubed fresh mozzarella cheese

Directions:

1. Boil salted water in a large pot and cook pasta al dente and drain.
2. Meanwhile, add oil to a medium saucepan over medium heat and add garlic. Cook for 1 minute, stirring constantly, so it doesn't burn.
3. Add tomatoes (diced and crushed) and salt. Simmer for 10 minutes.
4. Turn heat to low and add basil, simmer for 10 more minutes.
5. While the sauce is simmering, brown and crumble ground beef. Drain, if needed, and add to tomato sauce.
6. In a small saucepan, melt butter over medium heat. Then whisk in flour and season with salt and pepper and a pinch of nutmeg. Cook for 1 minute.
7. Slowly, stir in milk and bring to a rolling boil - watch carefully to not burn the sauce. Cook for about 5 minutes.
8. Add cooked pasta to a 9x13-inch casserole dish, then top with tomato and basil sauce. Toss gently to coat.
9. Take the bechamel sauce (that's your milk mixture) and pour over the top, but do not mix.
10. Top with cheeses and place the casserole dish under the broiler for 3 to 5 minutes until the cheese melts and turns brown and bubbly.

Recipe slightly adapted from Rachael Ray's Cooking 'Round the Clock cookbook