Lemon Ricotta Pasta Bake

Method

1. Bring a large pot of salted water to a boil and cook the conchiglioni pasta until al dente.
2. Drain the pasta, reserving a little pasta water, and let cool slightly.
3. In a bowl, mix ricotta cheese with lemon zest, lemon juice, salt, and pepper until well combined.
4. Stuff each conchiglioni shell with the ricotta mixture.
5. Prepare the lemon bechamel sauce: melt butter, whisk in flour, then gradually add milk, stirring constantly.
6. Add lemon zest and juice to the bechamel, along with grated Parmigiano Reggiano, and season with salt and pepper.
7. Spread a thin layer of bechamel on the bottom of a baking dish.
8. Arrange the stuffed conchiglioni in the dish, then pour the remaining bechamel over them.
9. Sprinkle extra Parmigiano Reggiano and lemon zest on top.
10. Bake in a preheated oven at 375°F (190°C) for 25 minutes until golden and bubbly.
11. Let rest for a few minutes before serving.