If you're serving this baked pasta on the night you prepare it, preheat the oven to 375 degrees F.
Heat the water to a boil for pasta, salt the water and undercook the pasta by about 2 minutes.
While the water comes to a boil, heat the extra-virgin olive oil
in a large skillet over medium to medium-high heat, add the garlic and onions, soften a few minutes then stir in chard
to wilt. Then add the scallions
, dill, mint
, parsley, and black pepper. Reduce the heat to a simmer
and keep greens
Meanwhile, heat the butter in a saucepot over medium to medium-high heat. As soon as the butter
melts, add the flour and stir 1 minute. Whisk
in milk and season with salt, pepper and nutmeg, to taste. Cook 4 to 5 minutes, or until the sauce
the pasta and place back in hot pot
, stir together with greens and feta to combine, taste to adjust seasoning. Place the pasta in a casserole dish
and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store. To reheat, place in 375 degrees F oven and bake 45 to 60 minutes until brown.