Ricotta and spinach conchiglioni with parmesan bechamel

Method

• 1

  Cook the spinach in a frying pan with a drizzle of Olitalia Extra Virgin Olive Oil ORO Italian 100% until wilted. Allow to cool slightly, squeeze out any excess liquid, and chop finely. In a bowl, mix the spinach with the ricotta, Parmesan, a splash of Olitalia Extra Virgin Olive Oil ORO Italian 100%, salt, pepper, and a pinch of freshly grated nutmeg.

• 2

  Prepare the béchamel sauce by heating the ORO olive oil in a saucepan. Add the flour and whisk to form a roux.

• 3

  Gradually pour in the milk, whisking continuously to prevent lumps, and cook over a medium heat until smooth and creamy. Stir in the Parmesan, salt, and nutmeg. Add a couple of tablespoons of the béchamel to the ricotta and spinach mixture to make it softer and creamier.

• 4

  Cook the conchiglioni in plenty of boiling salted water, draining them 2 minutes earlier than the package instructions suggest. Briefly rinse them under cold water and leave to drain thoroughly.

• 5

  Spread a few spoonfuls of béchamel over the base of a baking dish. Stuff the conchiglioni with the ricotta and spinach mixture using a teaspoon, then arrange them in the dish. Cover with the remaining béchamel and finish with a sprinkling of Parmesan.

• 6

  Bake in a preheated conventional oven at 180°C for 20–25 minutes, until the top is golden brown. If necessary, switch on the grill for the last few minutes. Leave to rest for a few minutes before serving.