The Start of Meatless Monday: Tomato Cheese Pasta

I am far too verbose and much too crappy of a photographer to participate in Wordless Wednesday, so I'm goin' rogue and participating in Meatless Monday. I hereby proclaim that on Mondays, I will post a meatless recipe.
You don't have to be a rank and file member of PETA to see the benefits of eating more vegetarian meals. The demand for meat production puts extreme pressure on natural resources and is quite unsustainable. According to an article by USA Today and the Society for Advancement of Education, 56,000,000 acres of U.S. land are utilized for the production of hay for livestock. Only 4,000,000 acres are used to produce vegetables for human consumption. Water, feed and fuel are also disproportionately allocated to sustain meat product. The health and wellness of livestock animals suffers from these burdens and, thus, the risk of disease is passed on to us.

As stated before, we are not vegetarians. We are, however, humanitarians, environmentalists and tightwads. Eating less meat supports all of these principles. It is well documented that the living conditions of factory raised animals are atrocious. When the time comes, our chickens may end up on the table, but they will come from an existence that could be featured on Lifestyles of the Rich and Feathered. We still purchase commercial meats, but we are gradually reducing this comsumption and, when able, purchase from local farms. In the summer time, we supplement most meats with bounty from our garden, we also eat at least one egg meal per week (frittata, quiche, etc.). The economics of meatless meals are a big draw for us and are what sells Dear David on the idea. The downside, is that these meals are not always the healthiest and tend to be heavy on the carbs. But they are satisfying, nourishing, and a hell of a lot better than McDonalds.
So here is the first in my series of Meatless Monday recipes. The other benefit of this new endeavor is to assure that I give my blog a little love at least once per week. Of course, I will miss some here or there, but at least I am off and running.
The following recipe is one that I "made up" ages ago and it remains a family favorite. Add a veg on the side and you've got a decently balanced meal.
*As with most of my kitchen creations, I don't follow recipes exactly so I am winging it on the measurements here. I also need to warn you that I am cooking for a very hungry family of five. These portions may seem completely ridiculous to the average home chef.

Tomato Cheese Pasta

1 lb or more of ziti (or another similar pasta, or a combo of leftovers that need to be used)
4 tbl butter
4 tbl flour
2 cups milk
two big handfuls shredded cheddar cheese
salt and pepper
1 large can crushed tomatoes or 1/2 large can of spaghetti sauce
6-8 slices of American cheese
1-2 handfuls of shredded mozzarella
a bit of fresh grated Parmesan cheese

Preheat oven to 375. Get a large pot of salted water going for your pasta. *TIP - Put the lid on the pot, it will boil much faster, saving you time and conserving energy.  When the water boils, add your pasta and cook about 10 minutes or until it is neither chewy or mushy. You want al dente.
In a med. saucepan you are going to prepare your cheese sauce (I use this all the time and in a million ways so commit it to memory). Melt the butter over low heat. When it is completely melted, stir in the flour and let this cook for a few minute, stirring almost constantly, to get the floury taste out, but being careful not to burn it. This is your roux and is the base for your sauce. Next, gradually whisk in the milk until it is fully incorporated. Resist the temptation to just dump it in. Then add the cheese and some salt and pepper. Stir frequently with the whisk and make sure to scrape along the bottom of the pan. When the cheese is fully melted and the sauce is thickened, taste it and correct the seasoning. Remove from the heat.
Pour the crushed tomatoes/ sauce (I only use sauce when I am out of the crushed) into a blender or food processor, then add your cheese sauce. Blend until you have a nice light red sauce that is fully combined.
By now your pasta should be done and drained. In a large casserole dish, ladle in a bit of your sauce to cover the bottom. Then add half of your cooked pasta. Poor half of your sauce over the pasta and spread it around to cover the pasta. Divide the American cheese slices in half and then lay them over the pasta a few inches apart and in rows.
Pour the rest of the pasta over this to form a new layer. Spread the remaining sauce over the top and then sprinkle the top with the mozzarella. Grate some Parmesan over the top and then put it in the oven. Bake for about 20 minutes until the cheese is starting to brown and the sauce is bubbly. Yum, yum, super yum.