Let’s see how to prepare the stuffed conchiglioni.
First of all, place a pot of water on the stove; when it boils, throw in the conchiglioni and cook them for about 5 minutes, they just need to soften and will finish cooking in the oven. Prepare the béchamel sauce, heat the milk, in another pot melt the butter, add the cornstarch quickly stirring with a wooden spoon to form the roux, stir until it detaches from the edges. At this point, pour a bit of hot milk and mix well until completely dissolved, pour the remaining milk, return to the stove, stirring, and when it boils, lower the heat and continue cooking, always stirring, until thickened. Remove from heat and add salt and nutmeg, you can find the complete procedure on the blog. I used ready-to-use spinach to save time, but you can easily cook fresh ones. In a bowl, place the spinach and chop finely, add the ricotta drained from the whey, mash with a fork, salt, and mix well. Grease a baking dish and make a layer of béchamel, start filling the conchiglioni with the prepared filling, place them in the baking dish with the filling facing up, otherwise, it will come out, season with tomato sauce flavored with salt and a drizzle of oil (I used the pomarola), and with the béchamel, sprinkle with Parmesan and bake in a preheated oven and cook at 356°F for about 10-12 minutes. The conchiglioni are ready to be enjoyed.