Using a large skillet, turn heat to medium and add the olive oil. When the olive oil is hot, add the onion and stir occasionally, after a few minutes add the garlic. Stir occasionally until the onion is transparent, soft and starting to color. Add the sausage to the pan. Break up the meat as you cook into small pieces. Brown well. When the sausage is cooked, add the tomato sauce, oregano, basil, fennel seed, salt and red pepper flakes. Turn the heat down and let it simmer.

Fill a large pot with water and turn heat to high. Once water is boiling add salt and the pasta. Cook until al dente. Do not overcook it! It will continue to cook in the oven.

Preheat oven to 420 F.

To make the bechamel sauce, melt the butter in a medium saucepan over medium-low heat. When it’s melted, add in the flour and stir until smooth. Over medium heat, whisk continuously until the mixture turns a light, golden sandy color, about 5 to 6 minutes. Add the milk a little at a time while stirring constantly. This will take some time to thicken up but just keep stirring until it thickens. Add a pinch of salt and the nutmeg.

Using a 9 x 13 or 11 x 15 casserole pan put some red sauce or olive oil on the bottom of the pan. Put 2 spoonfuls of bechamel in the red sauce and mix. Make layers in the pan in this order: pasta, red sauce, bechamel, and mozzarella. Sprinkle mozzarella cheese and parmesan cheese on the top.

Bake until bubbly and cheese is golden brown about 20-30 minutes. Remove from oven, let cool slightly and serve!