Baked conchiglioni stuffed with ricotta, chard and bechamel

To prepare the baked conchiglioni stuffed with ricotta, chard and béchamel, start with the béchamel. In a heavy-bottomed stainless steel saucepan melt the butter 1, then add all the flour at once 2. Whisk vigorously and let the roux toast for a few minutes, continuing to stir 3.

Add the hot milk little by little in several additions 4, stirring well after each addition to incorporate it without forming lumps. When all the milk has been added, season with nutmeg 5, then add the grated cheese 6.

Continue stirring until you obtain a smooth, creamy and well-thickened béchamel 7. Also adjust the salt and set the béchamel aside until needed. Move on to the filling. Thoroughly wash the chard and cut it into thin strips 8. In a pan heat a drizzle of oil with the garlic 9.

Add the chard 10, salt them 11 and cook for about 6–7 minutes, until wilted and tender 12.

Transfer them to a colander and let them drain well to remove excess water 13. Then put them in a bowl and add the drained ricotta 14, then add the grated cheese 15.

Mix thoroughly until you get a homogeneous mixture and transfer it into a piping bag 16. Bring plenty of salted water to a boil and immerse the pasta 17. Cook the pasta until al dente, then drain it gently 18 and transfer it to a baking dish or tray, toss with a little oil to prevent them from sticking to each other and let them cool slightly.

Take an 11-inch (28 cm) baking dish, spread a generous layer of béchamel on the bottom, using more than half of it and reaching well to the edges 19. With the help of the piping bag generously fill the conchiglioni with the ricotta and chard filling 20, then arrange them in the dish forming a circle, with the openings facing upward, like the petals of a flower. Fill and arrange other conchiglioni also in the center so as to occupy the remaining space 21.

Spread the remaining béchamel over the surface 22, without completely covering the conchiglioni: the filling should remain partly visible. Sprinkle with more grated cheese 23, finish with a grind of black pepper 34.

Drizzle with a little extra virgin olive oil 25. Bake in a preheated conventional/static oven at 392°F for 20–25 minutes, until the surface is well gratinated and slightly golden 26. Remove the baked conchiglioni stuffed with ricotta, chard and béchamel from the oven, let them rest for a few minutes and serve them still hot and creamy 27.