Baked paccheri with spinach, cream cheese and béchamel

Baked pasta pleases almost everyone. I made individual servings, but stand them upright in one cake tin with béchamel if preferred. Cook extra paccheri in case some break; I discarded only one. Ricotta can replace cream cheese.

INGREDIENTS FOR 6 PEOPLE

30 PACCHERI

500 g SPINACH (oil, 1 knob of butter, parsley, garlic, salt, pepper)

1 TUB OF CREAM CHEESE (Philadelphia)

50 g GRATED PARMESAN

1 EGG

SALT

PEPPER

BÉCHAMEL

500 ml MILK

40 g BUTTER

40 g TYPE 00 FLOUR

SALT

PEPPER

NUTMEG

TOPPING

BUTTER CUBES

PARMESAN

I quickly wilt spinach leaves in a little oil with garlic, add salt, pepper, a knob of butter and parsley, cool in a sieve to drain liquid, then finely chop.

I put in a bowl with cream cheese and egg.

I add Parmesan, salt and pepper.

I mix well.

I boil paccheri in salted water for 5 minutes less than the packet time, drain and dry on a cloth.

I put filling in a piping bag with a plain nozzle.

I fill paccheri.

I prepare all.

I make béchamel: melt butter, add flour and cook briefly, add milk and stir until smooth. Add salt, pepper and nutmeg and cook, stirring, for around ten minutes to a smooth, fluid sauce.

I put a tablespoon of béchamel in each dish and add 5 paccheri.

I cover with béchamel, grated cheese and butter cubes.

I bake at 180°C for about 20 minutes until golden.