Source: Vegetarian Times (modified by Aimee)
Makes 6-8 servings
I added more pasta to this recipe to increase serving sizes, and also turned it into a casserole rather than individual ramekins.
8 oz. penne pasta (preferable whole wheat)
5 tsp olive oil, divided
1 shallot, chopped
1 clove garlic, minced
2 tsp flour
3/4 cup milk
15 oz. ricotta
1/2 cup + 2 TB Parmesan cheese
1/4 cup chopped fresh basil
salt & pepper to taste
2 TB pine nuts
2 TB panko bread crumbs
1/2 tsp basil
1. Cook pasta according to package directions. Drain, drizzle with 2 tsp olive oil, stir, & set aside.
2. Meanwhile, heat 1 1/2 tsp oil in large saucepan over medium heat. Add shallot & saute 3 minutes; add garlic & saute until fragrant, about 1 minute. Stir in flour until paste forms. Gradually whisk in milk. Bring to a boil, reduce heat, & cook until sauce thickens, 5-10 minutes, stirring occasionally. Stir in ricotta & 1/2 cup Parmesan. Remove sauce from heat; stir in fresh basil, salt & pepper. Stir penne into sauce. Spread mixture into oiled casserole dish.
3. In small bowl combine 2 TB Paremesan, pine nuts, panko, dried basil, & 1 1/2 tsp oil. Sprinkle evenly over casserole. Bake 30 minutes or until crispy & browned on top.
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