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| 5 Esslöffel | Butter or margarine; divided |
| 3 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | nutmeg ground |
| 2 1/4 Tasse | milk |
| 1/2 x ca. 450 g | Medium shells; cooked, drained |
| 1 Tasse | Polly-O All Natural Whole Milk Ricotta Cheese |
| 8 x ca. 30 g | Polly-O Pizza Shreds 4 Cheese Blend |
| 1 | Tomato sliced |
| 1/4 Tasse | bread crumbs dried |
| 1/4 Tasse | Polly-O All Natural Grated Parmesan Cheese |
| 2 Esslöffel | parsley fresh, chopped |
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Melt 3 tablespoons of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low; simmer 3 to 5 minutes.
Toss shells with white sauce and ricotta cheese. Spoon 1/2 of the pasta mixture into 2-quart casserole; sprinkle with 1 1/2 cups of the pizza shreds. Top with remaining pasta mixture and pizza shreds. Top with tomato slices.
Toss bread crumbs, parmesan cheese, remaining 2 tablespoons butter, melted and parsley in small bowl; sprinkle over tomatoes.
Bake at 350° for 20 to 25 minutes or until thoroughly heated.
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