What about white sauce for some balance (I only saw red sauce recipes)?
I have two daughters, one of them loves Mornay sauce, so here it is the recipe for a Cup of sauce:
a) Bring a cup of milk with a pinch of salt to a boil in a small pan.
b) In a SS heavy bottom pan, melt 1 Tb of butter on low heat, blending slowly a 1.5 Tb of flour with a wooden spoon until the mix froths without overcooking (not more than 2 min. approx., mix will turn brown if overcooked)
c) Remove the mix from the heat and once the frothing stops, add the boiling milk at once and mix with a wire whip ensuring an uniform blend. Since it is hard to get an uniform mix by hand, I use an electric mixer in low speed to avoid splashing.
d) Bring back the mix to the stove (medium heat) and keep mixing until it boils for about a minute.
e) Remove from heat and add salt, pepper and about a 1/3 cup of Swiss or Parmesan cheese while beating until cheese melts. Add a pinch of nutmeg.
The entire process should not take more than 5 minutes.
Note: If you use a big pot to prepare the sauce, you can add the cooked pasta right after step e) and blend all ingredients together.
You can refrigerate leftover sauce in a sealed container.
There are numerous variation of the basic sauce (steps a to d) also called Velounte or Bechamel, let me know if you are interested.