Ricotta Cheese Casserole

Here's a recipe from my friend Karin Foster that I quite enjoy. It is also great to make as a gift for someone who has just had a baby etc.

1. Cook 8oz pasta. Drain well & reserve.
2. Prepare sauce: melt 1/4 cup butter in a large saucepan.Add 2 cloves of garlic, finely chopped and1 small onion, chopped. Cook 3-4 min.
3. Add 1/4 cup flour and cook 3 min, stirring often
4. Add 2 cups milk, 1 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg and a pinch of cayenne. Bring to a boil. Reduce heat. Cook gently 5 min.
5. Combine pasta with sauce, 8oz ricotta cheese, 2 cups grated mozzarella cheese, 1 can (28oz) tomatoes, drained and coarsely chopped and1/4 cup. chopped fresh parsely
6. Pour into a 9x13 inch baking dish. Sprinkle with 1/4 cup grated Parmesan cheese.
7. Bake in a preheated 350 deg F oven for 25-30 min until bubbling and brown.