1 pound mostaccioli pasta
1 pound ground mild Italian sausage
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
2 tsp. garlic salt
2 tsp. onion powder
2 tsp. black pepper
1 24 oz. jar marinara sauce (We like Barilla!)
8 oz. grated mozzarella cheese
Boil 6 quarts of salted water in a large pasta pot. Add mostaccioli and boil until al dente, about 10 minutes.
Brown Italian sausage in a large frying pan over medium high heat. Drain sausage and set aside.
In the same pan in which the sausage was cooked, melt butter over medium heat. Add flour, stirring constantly, until thick paste forms. Add 1 cup of milk, stirring frequently, to create thick white sauce. Add garlic salt, onion powder, pepper and second cup of milk. Continue to stir until creamy béchamel sauce forms. Add marinara sauce and ground Italian sausage to pan. Mix well to combine. Bring just to a boil. Reduce heat to low and simmer for 5 minutes.
Drain pasta and add to sauce mixture. Toss to coat pasta completely with sauce and Italian sausage. Serve pasta topped with grated mozzarella cheese to taste.