- tomato sauce
- 2 bay leaves
- shallots, chopped
- 300 g spinach
- 250 g ricotta cheese
- lumaconi pasta shells
- parmesan cheese
Start by making the béchamel sauce. Put some butter and flour in a pan to make the roux. This should be nutty smelling when cooked. Heat the milk with the bay leaves, half a shallot, salt pepper and nutmeg. Once the milk has come to the boil, whisk in the roux and heat gently for about 2 minutes.
To make the stuffing, combine the spinach, ricotta, salt and pepper and nutmeg.
Pour the béchamel sauce into an oven proof dish. Pour over the tomato sauce.
Pipe or spoon the stuffing into the lumaconi and press into the sauce.
Sprinkle over the parmesan and bake for about 20 minutes at 180 degrees Celsius.