Gratinated Conchiglioni pasta stuffed with creamy cod

1. Place the cod in a pot, cover it with plenty of water, and add half a lemon and the bay leaves. Bring to a boil and cook for 20 minutes. Drain, reserving a cup of the cooking water.
2. Remove the skin from the cod, flake it into a bowl, and check for any bones. Gradually add olive oil while whisking with a wooden spatula, whisk, or electric mixer until the mixture becomes creamy. Check the salt and add a bit of the reserved cooking water if necessary. The creamy cod mixture is ready when smooth and uniform. Finish with chopped parsley and set aside.
3. Cook the Conchiglioni pasta in salted boiling water until al dente.
4. Meanwhile, prepare the béchamel sauce. Melt the butter in a small saucepan, add the flour, and stir until a golden mixture forms. Remove from heat, pour in the lukewarm milk, and add the tomato paste. Keep stirring and return to the heat. Add nutmeg and a pinch of salt, cooking until the sauce thickens.
5. Spread a little béchamel sauce on the bottom of an ovenproof dish. Add the pasta and fill each shell generously with the cod mixture.
6. Cover with the remaining tomato béchamel sauce and sprinkle with grated Parmesan.
7. Grill in a hot oven for 5-6 minutes until the top begins to brown. Remove and garnish with chopped fresh parsley.

Enjoy!

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