Gino D’Acampo cooks his aunty Clara’s recipe of stuffed pasta shells with beef and béchamel sauce on This Morning. In Italian the dish is known as conchiglioni ripieni alla Fiorentina.

The ingredients are: 24 Conchiglioni, large pasta shells, 500g minced beef, 1 tablespoon rosemary leaves, finely chopped, 2 x 400g tinned chopped tomatoes, 4 tablespoons olive oil, 1 tablespoon salted butter, 1 red onion, peeled and finely chopped, 80g freshly grated Grana Padano cheese, 15 basil leaves, plus extra for garnish, Chilli oil for garnish, Salt & black pepper to taste.

For the béchamel sauce: 50g salted butter, 50g plain flour, 500ml full-fat milk, cold, 1 pinch freshly grated nutmeg*24 Conchiglioni, large pasta shells, 500g minced beef, 1 tablespoon rosemary leaves, finely chopped, 2 x 400g tinned chopped tomatoes, 4 tablespoons olive oil, 1 tablespoon salted butter, 1 red onion, peeled and finely chopped, 80g freshly grated Grana Padano cheese, 15 basil leaves, plus extra for garnish, Chilli oil for garnish and Salt & black pepper to taste.