Serves: 6 people Difficulty ': Media Preparation time: about 30 minutes INGREDIENTS 250g. 24 paccheri 250ml of ricotta cheese. 25g skimmed milk. 15g flour. 200g butter plant. 50g of smoked cheese. Parmesan salt pepper PROCEDURE -------------------------- For the bechamel, melt the butter in a saucepan, add flour and let it roast a few minutes stirring with a wooden spoon, then add the hot milk all at once stirring, this time with a whip.
This will prevent 'the formation of lumps. Continue to stir for a few minutes when the sauce does not thicken, keep the flame to low and cook 10 minutes, season with salt and pepper. Grate the Parmesan cheese and the smoked cheese, cut into tiny dice. If you prefer you can also smoked cheese grating or shredding the mixer operated intermittently.
In a bowl, pick up the ricotta, Parmesan cheese and smoked cheese, seasoned with salt and pepper, then transfer the mixture into a pastry bag. Cook paccheri quite al dente in salted water, then drain and arrange in a baking dish lined up and then fill with the filling of ricotta and smoked cheese, cover with the sauce and pass under the grill au gratin for a few minutes. 
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This will prevent 'the formation of lumps. Continue to stir for a few minutes when the sauce does not thicken, keep the flame to low and cook 10 minutes, season with salt and pepper. Grate the Parmesan cheese and the smoked cheese, cut into tiny dice. If you prefer you can also smoked cheese grating or shredding the mixer operated intermittently.
In a bowl, pick up the ricotta, Parmesan cheese and smoked cheese, seasoned with salt and pepper, then transfer the mixture into a pastry bag. Cook paccheri quite al dente in salted water, then drain and arrange in a baking dish lined up and then fill with the filling of ricotta and smoked cheese, cover with the sauce and pass under the grill au gratin for a few minutes.
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