Baked Ziti Casserole

16 ounces ziti pasta
1 pound Italian sausage links
2 medium carrots, cut into 1/2" slices
2 medium celery stalks, cut into 1/2" slices
1 medium onion, chopped
1 1/2 cups milk
2 tablespoons flour
28 ounces tomatoes, canned, crushed
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
16 ounces mozzarella cheese, shredded
celery leaves, for garnish

In saucepot, prepare ziti macaroni as label directs for minimum cooking time and do not use salt in water. Drain ziti and return to saucepot.

Meanwhile, remove casings from Italian-sausage links. In 12-inch skillet over medium-high heat, cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl.

Preheat oven to 375°F.; In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender.

In 2-cup measure or medium bowl, with fork, mix milk and flour until smooth; stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping.

Into cooked ziti in saucepot, stir vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole; sprinkle with reserved mozzarella cheese.

Bake casserole, covered, 15 to 20 minutes until cheese melts and mixture is hot and bubbly. Garnish with celery leaves.

Serves 8.