Conchiglioni stuffed with ricotta, spinach and ham

Serves 4
400 g conchiglioni
250 g ricotta
100 g cooked ham
150 g boiled spinach, sautéed with a little butter
50 g grated Parmigiano
Salt and pepper
For the béchamel
50 g flour
50 g butter
Half a litre of milk
Salt, pepper and nutmeg
To finish
Parmigiano
Butter

I cook the conchiglioni al dente, drain and cool on a tea towel.

I work the ricotta with a fork.

I add chopped ham and spinach, grana, salt and pepper.

I mix well.

I put the mixture in a piping bag without a nozzle.

I butter a baking dish, fill the conchiglioni and arrange them closely together.

Once the dish is full, I set aside and make the béchamel.

I make classic béchamel, found among the blog’s basic recipes. I added another splash of milk for a looser sauce.

I spread the béchamel evenly over the pasta.

I finish with Parmigiano and a few knobs of butter and bake at 180°C for 30 minutes.