• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. (While water is coming to a boil start your Bechamel)
• Add the pasta and cook according to package directions, about 8-10 minutes.

For the Bechamel Sauce:

• In large skillet melt the butter over medium heat.
• Add the flour and whisk until fully incorporated and no visible signs of flour remain, about 1-2 minutes.
• Pour in the milk and continue to stir until thick and bubbly, about 5 minutes. The sauce is perfect when it coats the back of a spoon.
• Add the salt, pepper, and nutmeg.
• Stir in the Parmesan and taste and adjust the seasoning. (We almost always have to add a bit more salt but it depends on how salty your cheese is so tasting is the key!)
• Remove the Bechamel from the heat and set aside.

Brown the sausage:

• Brown the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon until crumbly and cooked through. (If you prefer, and we do, drain any grease if necessary).
• Pour the marinara sauce into the ground sausage and simmer for about 5 minutes.
• Reserve ⅓ cup of starchy pasta water and drain the pasta.
• Pour the hot pasta back into the pot you cooked it in.
• Add the sausage and marinara mixture to the pasta.
• Add the reserved water back into the pasta and sauce. This helps marry the sauce and pasta. Combine well.

Assemble and bake:

• Spray a 9 x 13 baking dish with cooking spray.
• Pour the pasta, sausage, and marinara into dish.
• Pour the Bechamel sauce over the top of the pasta and spread out with a spoon.
• Top with an additional ½ cup of Parmesan and bake for 30 minutes, or until bubbly around the sides and the sauce is slightly brown.
• Serve with crusty french bread and a simple salad!