In a small pot, heat the oil. Add the flour and stir until well combined.

Slowly add the milk, stirring constantly until the sauce thickens. Add salt to taste. If the sauce gets too thick as it cools, reheat over a low flame with additional milk.

Serve warm over pasta.

Mix sauces, cream cheese, basil, and vodka over low heat until cream cheese is melted and fully incorporated. Serve over pasta.

Sprinkle with Parmesan cheese or fresh basil for an upgraded look.

Preheat oven to 450°F (230°C).

Heat the béchamel sauce with shredded cheese, spinach, garlic, and salt until cheese is melted. Add pasta and stir until sauce is evenly distributed.

Spread 1/2 cup marinara sauce on the bottom of an eight-inch (20-centimeter) square pan. Add pasta, then top with remaining 1/2 cup marinara sauce and more shredded cheese.

Bake for 20 minutes, uncovered, until cheese is browned and bubbling.