What an easy, quick and easily adjusted recipe! Changes I made based on tastes and what we had on hand: 1. Used Egg Noodles 2. Sauteed onions first, then made the roux 3. Increased Kosher salt & fresh cracked pepper tremendously (I think this is key to eliminating the blandness of ricotta) 4. Added 2 cloves finely chopped garlic after the sauce came together 5. Followed the suggestion of throwing broccoli in with the pasta water during the last two minutes, plus added whole grape tomatoes in the water as well It's important to do the sauce relatively slowly or it's not going to come out right. Also, don't be stingy with the salt and fresh cracked pepper. This was absolutely delicious, and my husband (who admits he doesn't like "white sauce" or ricotta for that matter) actually enjoyed it very much. My picky kids both liked it too.

Reviewed On: Nov. 8, 2009