Ingredients
8 oz. Corkscrew or a medium-size pasta
small onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
3 teaspoons butter
2 tablespoons flour
1 teaspoon Dijon
1 teaspoon Worcestershire
2 teaspoon fresh minced parsley
1 teaspoon thyme
1 teaspoon basil
1 teaspoon sage
½ teaspoon red pepper flakes (more or less, according to taste)
Sea salt and fresh pepper
1 and ½ cups milk
8 oz. shredded Sharp White Cheddar
½ cups fresh grated Parmesan
2 cups Ricotta cheese
Italian Bread Crumbs for topping
Directions
1. Cook pasta according to package directions for al dente. Drain and toss with a little bit of butter or olive oil if not ready to assemble.
2. While elbows are cooking preheat oven to 375 degrees. Butter a 9×13 baking dish or 6-inch(3-4)ramekins, set aside.
3. In a medium-size heavy bottom sauce pan sauté onion and garlic in the tablespoon of oil on low-medium heat for about 5 minutes. Take the mixture out and set aside. In the same sauce pan melt the butter, add the flour, whisk together and cook on low-medium heat until it starts to bubble. Add in the mustard, Worcestershire, parsley, ½ teaspoon salt, fresh pepper and dried seasonings. Slowly whisk in the milk, continue whisking until it comes to a simmer. Add the Cheddar and Parmesan. Remove from heat. Stir the mixture until the cheese is melted.
4. In a large bowl or the pan it was cooked in (if large enough), toss the pasta with the Ricotta Cheese until coated well. Stir in the béchamel mixture. Pour into casserole or ramekins. Sprinkle with bread crumbs and dot a little bit of butter on each one.
5. Bake on 375 degrees for 20-25 minutes.