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Baked conchiglioni stuffed with ricotta, chard and bechamel · GialloZafferano.com

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  Speaker 1: Baked conchiglioni stuffed with ricotta, chard, and bechamel is a rich,
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  Speaker 1: vegetarian baked pasta. Large shell pasta holds a creamy filling
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  Speaker 1: of ricotta, Swiss chard, and Parmigiano-Reggiano, all covered with bechamel
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  Speaker 1: and baked until golden and bubbling. The shells form a
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  Speaker 1: flower shape in the baking dish for an elegant presentation
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  Speaker 1: at the table. For four servings, you need about 60
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  Speaker 1: minutes of preparation and 40 minutes of cooking. Ingredients for
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  Speaker 1: the shell pasta and topping. You need 2 cups, that
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  Speaker 1: is 200 grams, of shell pasta. You need 1.5 ounces,
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  Speaker 1: that is 40 grams, of Parmigiano-Reggiano cheese grated for sprinkling.
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  Speaker 1: You need black pepper as needed. You need 1 and
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  Speaker 1: 1 half tablespoons, that is 20 grams, of extra virgin
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  Speaker 1: olive oil for the filling. Ingredients for the chard and
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  Speaker 1: ricotta filling. You need 1.1 pounds, that is 500 grams,
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  Speaker 1: of Swiss chard. You need 2 cups, that is 500 grams,
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  Speaker 1: of cow's milk ricotta cheese, well drained. You need 2.8 ounces,
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  Speaker 1: that is 80 grams, of Parmigiano-Reggiano cheese, grated. You need
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  Speaker 1: extra virgin olive oil, as needed. You need 1 garlic clove.
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  Speaker 1: You need fine salt, as needed. Ingredients for the bechamel sauce.
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  Speaker 1: You need 2.1 cups, that is 500 grams, of whole milk, hot.
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  Speaker 1: You need 3 1⁄2 tablespoons, that is 50 grams, of butter.
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  Speaker 1: You need 0.4 cup, that is 50 grams, of type
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  Speaker 1: 00 flour. You need fine salt as needed. You need
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  Speaker 1: nutmeg as needed. You need 1.8 ounces, that is 50 grams,
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  Speaker 1: of Parmigiano-Reggiano cheese, grated. Start with the bechamel sauce. In
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  Speaker 1: a heavy bottom stainless steel saucepan, you melt the butter
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  Speaker 1: over medium heat. You add all the flour at once.
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  Speaker 1: You whisk vigorously and you let this root toast for
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  Speaker 1: a few minutes, stirring constantly. You add the hot milk
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  Speaker 1: little by little in several additions. After each addition, you
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  Speaker 1: stir very well so that you do not form lumps.
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  Speaker 1: When you have added all the milk, you season with nutmeg.
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  Speaker 1: You add the grated Parmigiano-Reggiano. You continue to stir until
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  Speaker 1: the bechamel becomes smooth, creamy, and well thickened. You adjust
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  Speaker 1: with fine salt. You set the bechamel aside until you
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  Speaker 1: need it. Prepare the filling. You wash the Swiss chard
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  Speaker 1: very thoroughly. You cut the leaves into thin strips. In
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  Speaker 1: a pan, you heat a drizzle of extra virgin olive
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  Speaker 1: oil with a peeled garlic clove. You add the chard.
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  Speaker 1: You season with fine salt. You cook for about six
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  Speaker 1: to seven minutes until the chard is wilted and tender.
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  Speaker 1: You transfer the cooked chard to a colander. You let
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  Speaker 1: it drain very well so it loses excess water. You
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  Speaker 1: then place the drained chard in a bowl. You add
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  Speaker 1: the well-drained ricotta cheese. You add the grated Parmigiano-Reggiano. You
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  Speaker 1: mix thoroughly until you obtain a homogeneous mixture. You transfer
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  Speaker 1: this filling into a piping bag. Now prepare the shell pasta.
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  Speaker 1: You bring plenty of salted water to a boil. You
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  Speaker 1: immerse the shell pasta in the boiling water. You cook
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  Speaker 1: the pasta until it is al dente. You drain it
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  Speaker 1: gently so you do not break the shells. You transfer
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  Speaker 1: the shells to a baking dish or tray. You toss
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  Speaker 1: them with a little extra virgin olive oil so they
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  Speaker 1: do not stick to each other. You let them cool slightly.
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  Speaker 1: Prepare the baking dish. You take an 11-inch, that is 28-centimeter,
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  Speaker 1: baking dish. On the bottom, you spread a generous layer
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  Speaker 1: of bechamel sauce. You use more than half of the
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  Speaker 1: bechamel and you spread it well up to the edges.
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  Speaker 1: You fill the conchiglioni. With the piping bag, you generously
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  Speaker 1: fill each shell with the ricotta and chard mixture. You
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  Speaker 1: arrange the filled shells in the baking dish with the
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  Speaker 1: openings facing upward. You form a circle so that they
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  Speaker 1: look like the petals of a flower. You continue to
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  Speaker 1: fill and arrange other shells in the center, until you
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  Speaker 1: occupy all the remaining space. Some cover and season the surface.
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  Speaker 1: You spread the remaining bechamel over the top. You do
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  Speaker 1: not completely cover the shells, the filling should stay partly visible.
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  Speaker 1: You sprinkle the surface with more grated Parmigiano-Reggiano. You finish
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  Speaker 1: with a grind of black pepper. You drizzle with a
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  Speaker 1: little extra virgin olive oil. You bake the dish. You
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  Speaker 1: preheat a conventional static oven to 392 degrees Fahrenheit. You
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  Speaker 1: place the baking dish in the hot oven. You bake
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  Speaker 1: for 20 to 25 minutes until the surface is well
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  Speaker 1: gratinated and slightly golden. When the baked conchiglioni are ready,
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  Speaker 1: you remove the dish from the oven. You let it
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  Speaker 1: rest for a few minutes so the filling sets slightly.
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  Speaker 1: You serve the conchiglioni still hot and creamy, directly from
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  Speaker 1: the baking dish.