A perfect pasta bake for people who love bechamel sauce and cheese. Allow six conchiglioni, or large pasta shells, per portion. If you don't have pasta shells, you could use cannelloni.
Some of the cheeses in this recipe may be difficult to find. This recipe is versatile, however, and you can adjust according to what you can find:
Osella Robiola cheese is a fresh, soft cheese. If unavailable, try equal parts ricotta and mascarpone, or a fresh soft goat's cheese.
Caciotta represents a variety of rustic and mild Italian cheeses that can be made with both sheep's milk and cow's milk, or a combination. In a pinch you could try using Provolone, or another semi-firm cheese.