Baked pasta with ricotta cream

Place the tortiglioni alla norma in a baking dish and sprinkle with breadcrumbs.

Bake at 180 degrees for about 20 minutes.

Grate the salted ricotta in a container, add the milk and blend with an immersion blender.

Blanch a few basil leaves in boiling water, then remove from water and let stand in a container with cold water and ice.

Now blend the basil with the immersion blender, adding more breadcrumbs as you go. Strain the mixture through a colander.

Remove the pan with the tortiglioni from the oven, serve and decorate with the salted ricotta cream and basil cream.