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 warm.
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 is thickened.
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.