Cheesy Pasta
Contributed by Diane S.

16 ounces (1 pound) of packaged dry pasta-  this should be of the macaroni
type- not spaghetti or linguini type
8 ounces (1/2 a pound) of Italian sausage
1/3 cup of chopped onion
1/2 cup of all purpose flour
2 teaspoons of dried basil, crushed or 6 fresh leaves (torn into small
pieces)
1/8 teaspoon of salt
2 cups of milk
1 14 1/2 ounce can of diced unseasoned tomatoes
1 cup of shredded mozzarella or provolone cheese
1/2 cup of finely shredded Romano cheese

Preheat oven to 350 degrees.  Cook pasta according to package directions.
Drain and return the pasta to the large pot you used to cook it. Set aside.
Cook the sausage and onion, on medium to medium high heat, in a large frying
pan until the sausage is no longer pink.  Drain the sausage and onion and
place back in frying pan.  Add flour, basil, salt and pepper into sausage;
add milk all at once.
Cook and stir 1 minute more.  Stir in undrained tomatoes and cheese. Pour
over pasta; toss to mix. Spread mixture in a 3 quart rectangular baking
dish.
Cover with foil. Bake for 25-30 minutes in the 350 preheated oven.