Stuffed lumaconi pasta

• 300 g Lumaconi or Conchiglioni pasta
• 300 g minced beef
• 250 g tomato pulp / peeled tomatoes
• 1 onion peeled and finely sliced
• 50 g parmesan grated
• 150 g fresh ricotta
• 300 ml milk
• 30 g butter
• nutmeg
• 50 g flour
• olive oil for cooking the meat
• salt and pepper to taste

For caramelized red peppers and onions

• 2 medium red onions peeled and chopped
• 2 red peppers deseeded and cut into small pieces.
• 1 tablespoon brown sugar
• Aged Balsamic vinegar or balsamic cream

For spinach bed

• 500 g Fresh Spinach Leaves

For cheese baskets

• 120 g grana padana or parmesan grated (for 4 baskets)