Shells With Ricotta

Recipe first for 4 people based on Ricotta.

Preparation:

Preparation: Cook the conchiglioni al dente. Prepare the filling with the ricotta, the whole beaten eggs, the chopped Galbanino, the nutmeg, a little grated Parmesan. Fill the conchiglioni with the stuffing, spread a little ragù and a little béchamel in a buttered pan and place the stuffed conchiglioni on top. Cover them with the béchamel and the ragù. Sprinkle them with Parmesan and after putting some knobs of butter, bake at 180 degrees for about 20 minutes or until the surface is browned.