Stuffed Pipe Rigate

Next, in a large saucepan over medium-high heat, melt the butter. Then add the chopped pears with salt and pepper and cook them until softened. After that, add the onion and walnuts and saute all ingredients for about 5 minutes. Then remove the mixture from the heat. When the pear mixture is slightly cool, add the coriander and feta cheese to it and mix all the ingredients with an electric hand mixer (you can also use a food processor to do that).

For bechamel sauce

First peel and then grate the onion. Then in a saucepan over medium-high heat, melt the butter and then add the onion, salt and pepper and cook them for about 5 minutes. Now add the flour and stir frequentley until the mixture is slightly golden. Continue whisking constantly and then pour in half of the milk to the mixture. Then add the rest of the milk and stir constantly until the bechamel sauce starts to boil, about 5 minutes. Next, lower the heat to minimum, add the nutmeg and stir until the sauce thickens and it is smooth.

Now cook the pipe rigate pasta in boiling water with a pinch of salt for about 10 minutes (al dente) because they will continue to cook when they go into the oven. Then fill the pasta with the prepared pear mixture.

Assembling the pasta

In a large baking dish, add half of the bechamel sauce and spread it evenly. Then place the stuffed pipe rigate on top of the sauce. After that, spoon the remaining sauce over the pasta. And bake the pasta in preheated oven to 180 ºC for 15 minutes.