Pasta casserole with green garnish

Ingredients:

Pasta casserole

• 450 g of grooved ziti pasta
• 3 tbsp olive oil, +3 turns of the pan
• 3 cloves garlic, finely chopped
• 1 can (800 g) of canned whole peeled tomatoes
• 1 can (400 g) of canned crushed tomatoes
• Coarse salt
• A handful of fresh basil leaves, torn
• 2 tablespoons butter
• 2 tbsp. premium flour
• A generous pinch of grated nutmeg
• 2 cups whole milk
• 0.5 cup grated Asiago cheese
• 0.5 tbsp. grated parmesan
• 1 cup thin slices of fresh mozzarella
• Crustless bread, for serving

Spinach and Artichoke Salad

• 350 g, 4 - 5 cups, tightly packed small spinach
• 2 x 425g cans of canned artichoke hearts in water, drain and chop artichokes
• 1 clove garlic, finely chopped
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 2 tablespoons red wine vinegar
• 1/4 - 1/3 cup extra-virgin olive oil
• A handful of grated Parmesan

Preparation:

1. Boil water for the pasta.
2. In a medium saucepan over medium heat, sauté the garlic in olive oil. Chop the whole tomatoes and add them to the pan. Add the pureed tomatoes, season with salt, and simmer for 10 minutes. Add the basil and simmer for another 10 minutes.
3. Add salt to boiling water and add the pasta. Cook for 6 minutes, leaving the pasta slightly undercooked.
4. While the pasta is cooking, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, adding salt, black pepper, and nutmeg. Add the milk and bring the sauce to a boil. Cook for 5 minutes.
5. Drain the pasta and transfer it to a large ovenproof dish. Pour the tomato sauce over the pasta and toss to coat.
6. Pour the béchamel sauce over the tomato-coated pasta. Sprinkle the pasta with Asiago cheese, Parmesan, and mozzarella. Place the casserole under the broiler and broil until the cheese is melted and golden brown, 3-5 minutes.
7. Serve immediately with spinach and artichoke salad and bread.
   
   Spinach and Artichoke SaladCombine the spinach and artichokes in a bowl. Place the garlic, lemon zest, and juice in a small bowl and add the vinegar. Let sit for 5 minutes, then stir in the extra-virgin olive oil. Drizzle the oil and vinegar dressing over the salad and toss. Season with salt and pepper to taste. Top with grated Parmesan cheese and serve.