4 T Butter
3 T Whole what pastry flour
1 1/2 c Milk
1 1/4 c Ricotta cheese
4 T Parmesan cheese; grated
2 1/2 c Large pasta shells; cooked
1/2 c Fresh dill; chopped
1/2 c Almonds; sliced
1 1/2 c Cooked chicken; cubed
Freshly ground pepper

Preheat oven to 350 degrees F. In a medium-size saucepan, melt 3 tablespoons butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until mixture comes to a boil. Stir in ricotta until it melts. Add 2 tablespoons Parmesan.

Mix pasta with cheese sauce. Stir in dill and almonds. Mix in chicken and season with lots of pepper. Sprinkle remaining 2 tablespoons Parmesan over top and dot with remaining 1 tablespoon butter. Bake, uncovered, for 30 minutes, or until hot.