Paccheri with broccoli and ricotta

Make a single baking dish or individual portions. Other vegetables such as spinach, artichokes or courgettes can replace broccoli: a useful way to use leftovers.
INGREDIENTS FOR 4
24 paccheri
300 g boiled broccoli
250 g ricotta
30 g grated Parmigiano
Salt and pepper
BÉCHAMEL
25 g butter
25 g flour
3oo ml milk
Salt, pepper and nutmeg
4/5 tablespoons grated Parmigiano and 4/5 tablespoons melted butter to finish
I boil the paccheri until halfway cooked.
I drain carefully without breaking them and leave to dry on a tea towel.
Meanwhile, I make the filling. I used leftover broccoli; otherwise boil it. Leave it plain or sauté with diced pancetta and a garlic clove for extra flavour, then mash it.
I add the ricotta, salt and pepper.
I mix and add Parmigiano; the filling should be firm.
I transfer it to a piping bag.
I fill the paccheri.
I fill them all.
I line a dish with wetted, squeezed-out baking parchment, brush it with butter and arrange the paccheri.
I make a classic béchamel: melt the butter, add flour and gradually stir in hot milk. Add salt, pepper and nutmeg.
I boil for 5 minutes, stirring well to remove any lumps.
I pour it over the paccheri.
I sprinkle with a generous handful of Parmigiano and a few tablespoons of melted butter.
I bake at 180°C for about 2o minutes.
Serve immediately, piping hot.