Averie Cooks

-1 Preheat oven and spray a 2 to 3-quart casserole dish with cooking spray or spray a 9x13-inch baking pan; set aside. Preheat oven to 400F.
-1 Boil the penne according to package directions, drain, rinse; set aside.
-1 While the penne boils, begin sautéing the sausage in a separate large, deep, high-sided skillet over medium-high heat. Crumble the sausage as it cooks to ensure even cooking and browning. When done, set it aside on a plate. Tips - I don't drain the grease because you will need it for the following steps. However, if you have an excessive amount you can drain some off OR skip adding the olive oil in the next step.
-1 To the same skillet (with sausage grease), add the olive oil if desired or necessary, and add the onion, celery, carrots, and saute over medium-high heat for about 10 to 15 minutes, or until the vegetables have softened and are translucent. Stir frequently to ensure even cooking. Tip - Make sure the carrots are done before moving on as they tend to take the longest to soften.
-1 Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
-1 Add the San Marzano tomatoes, tomato paste, all the herbs, salt, pepper, and simmer for 10 minutes. Reduce the heat to medium or medium-low if needed so it's not a hard or fast simmer and is more gentle. Tip - To save time, if you can multitask, move on to step 9 during steps 6 through 8.
-1 Add the cooked sausage into the tomato sauce mixture and stir to combine.
-1 Add the cannellini beans, wine or broth, and simmer about 5 more minutes; turn off the heat and set aside when done as you work through the next steps.
-1 To a separate medium saucepan, add the butter, and heat over medium-high heat to melt it, stirring constantly with a wooden spoon.
-1 Sprinkle the flour over the top, and allow it to brown for 1 minute. This is a roux.
-1 Add the milk to your roux (be careful because it will bubble up) and simmer for about 5 minutes, or until thickened. Tip - The purpose of a roux is to help thicken the milk and subsequent cheese sauce that has milk in it. Although many traditional versions of this recipe don't use a roux, I find that without it, the finished dish and sauce is a little thin.
-1 Add the Parmesan, provolone, and stir constantly until melted.
-1 To the large skillet with the tomato sauce mixture and sausage, add the cooked penne, pour the cheese sauce over the top, and stir very well to combine.
-1 Transfer the mixture to .the prepared casserole dish.
-1 Evenly sprinkle with mozzarella and bake for about 5 minutes, or until the cheese is lightly golden browned.. Tip: For Make-Ahead OR Freezer-Prep - After sprinkling the cheese, cover tightly and refrigerate for up to 24 hours before baking OR cover tightly freeze for up to 3 months before baking although admittedly it will be tricky to find adequate space in your freezer for a casserole dish but if you have it, freezing is possible.
-1 Allow the pasta to rest for about 5 minutes before serving. Leftover pasta will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently so the sauce doesn't break.