I already introduced you to conchiglioni in this recipe for conchiglioni stuffed with mushrooms and baked in béchamel. For those who don’t know them, they are large shell-shaped pasta made for stuffing. This time I’m giving you a red version in tomato sauce, where the conchiglioni are filled with ricotta and spinach and baked until golden.

Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.

For a change from bolognese lasagna, here is another Italian classic, with a spinach and ricotta filling baked under a golden béchamel. A comforting family dish, to serve with a nice mixed baby greens salad for a bit of freshness.