Prepare the béchamel sauce by pouring the milk into a saucepan, to which add the nutmeg and salt.
Heat the milk and, in another saucepan, slowly melt the butter over low heat. Next, add the flour at once and stir vigorously.
Continue stirring and add first a little milk at a time and then all of it, until the desired consistency is achieved. For a medium consistency, cook for 5-6 minutes on low heat.
Cover the surface of a bowl with the first layer of bechamel sauce, and then add the pasta and ricotta.
Mix everything together, top with the second layer of bechamel sauce and sprinkle with Parmesan cheese.
Bake at 180° static oven for 15 minutes and then at 240° in grill mode to gratin, for about 5-10 minutes, until the surface is golden and crispy.
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