This recipe is adapted from the December 2014 issue of Food and Wine. The first time I read this recipe it sounded amazing!!! I knew I had to try it. It was fairly simple to follow but I'm just not one for making my own pasta. So the first thing I changed was I just use store bought fresh pasta sheets, soooooo much easier and quicker. Then I couldn't help myself from adding a creaming layer of ricotta. I also cut the Béchamel by half and it was more then enough sauce. Lastly I changed the type and amount of cheeses. I guess you can say this is a totally different recipe but all the inspiration came from that Food and Wine issue so credit is a must!

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