Conchiglioni rigati with fish stuffing

  • PTNULLM NULLmin
  • NULL number of people
  • 1
    difficulty


Preparation

Put a saucepan full of water over the heat, bring it to the boil, salt it and when it starts bubbling again toss the pasta in it and cook al dente.Next, prepare the béchamel: in a small pan melt 50 g of butter.First add the flour, constantly stirring to prevent lumps, then the cold milk; then bring the sauce to the boil, adding another dash of milk in case it thickens too much; sprinkle a pinch of nutmeg, season with salt and pepper and remove the sauce from the heat.Once cooked drain the pasta, season it with the béchamel and the goat's cheese and mix well.Grease the backing-tin with the rest of the butter, pour the past into it and cover with the sliced caciocavallo.Put the backing-tin in a preheated oven at 200 °C and cook au gratin for 10 minutes, until the top reaches a golden crust.After 10 minutes serve nice and warm straight from the oven.