Baked paccheri with red radicchio and ricotta

Stuffed baked pasta pleases everyone and is ideal for guests, prepared ahead and baked at the last minute. I make plenty, freezing containers for my son to take to work, which he appreciates.
INGREDIENTS FOR 4
250 G PACCHERI
2 LARGE RED RADICCHIO HEADS
2 SHALLOTS
250 G RICOTTA
50 G PARMIGIANO
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
BÉCHAMEL
1/2 LITRE MILK
50 G BUTTER
50 G FLOUR
SALT
PEPPER
NUTMEG
TOPPING
GRATED PARMIGIANO
BUTTER
I halve radicchio, remove central root, thinly slice and wash.I clean shallots.I finely chop and soften gently in oil in a pan.I add radicchio, salt and pepper.I cook until dry, cool and add ricotta. I mix well and add Parmigiano.I cook paccheri in salted water, about 5 minutes less than packet time.I carefully drain, cool in cold water and dry on a clean tea towel.I put filling in a piping bag.I fill paccheri.They should be plump.I make classic béchamel: melt butter, add all flour, gradually stir in boiling milk, salt, pepper and nutmeg, and bring to the boil until thick, smooth and velvety.I grease dishes with melted butter and stand paccheri upright. I cover with béchamel, plenty of cheese and melted butter and bake at 180°C for 15/20 minutes until golden.Lay paccheri down if preferred.I prepared microwave-safe containers.I seal, label with preparation date and freeze.