I love quick and easy meals—they make life so much simpler. This pasta dish takes just 30–40 minutes to prepare, yet it tastes absolutely delicious and looks so impressive that everyone assumes you’ve spent hours in the kitchen. I made it with a white sauce, slightly different from the classic béchamel because I enjoy adding my own twist. It’s a wonderful alternative to the usual tomato-based sauces. Originally of Italian origin, the béchamel sauce is the standard white sauce. Immigrating from Tuscany, Italy to the royalty of France, the béchamel, previously named Balsamella, was easily adapted into the rich French cuisine. They renamed it after the chief steward to King Louis XIV, the marquis de Bechamel, and quickly found a number of delicious recipes to adapt it into. Béchamel sauce, also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the 17th century, one of the mother sauces of French cuisine. It is use...