Light Noodle Bake

Directions

1. 1
   Position a rack in the upper third of the oven and preheat to 475 degrees F. Fill a bowl with hot water; add the noodles and soak 10 minutes.
2. 2
   Drain and hang side by side over the bowl's edge so the noodles don't stick.
3. 3
   Meanwhile, mince the shallot in a food processor.
4. 4
   Heat a skillet over medium-high heat.
5. 5
   Add the shallot and 1 cup broth; cook 3 minutes.
6. 6
   Add the flour and nutmeg; whisk until smooth, 1 minute.
7. 7
   Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes.
8. 8
   Whisk in 1/4 cup ricotta and the parsley; remove from the heat.
9. 9
   The sauce will look textured from the cheese.
10. 10
    Mince the celery and carrots in the food processor.
11. 11
    Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth.
12. 12
    Spread 2 tablespoons of the shallot sauce in a 9-by-13-inch baking dish.
13. 13
    Top with 3 noodles and half of the mozzarella mixture.
14. 14
    Repeat the layers, ending with noodles.
15. 15
    Top with the remaining shallot sauce, the tomatoes and the remaining 1/2 cup mozzarella.
16. 16
    Bake until bubbly, about 20 minutes.
17. 17
    Per serving: Calories 421; Fat 14 g (Saturated 7 g); Cholesterol 107 mg; Sodium 434 mg; Carbohydrate 47 g; Fiber 4 g; Protein 26 g
18. 18
    Photograph by Christopher Testani