Bring water to the boil in a pot, add salt and cook the pasta until al dente.

When the ricotta is fresh, it contains a lot of water. If this is the case, drain it in a sieve. Individually, wrap the beetroots in tinfoil, place them on a baking tray and bake in the oven at 220 °C for 30-60 minutes until a knife blade can easily pierce the vegetable. Leave them to cool and then peel. Finely chop or mix if you prefer. Place in a large bowl. Mix together all the ingredients for the filling, season with pepper and nutmeg and use a small spoon to fill the pasta with the mixture.

Melt the butter. Add nutmeg as desired. Add the flour and let it sweat briefly while stirring. Don’t let the sauce turn brown. Mix together the milk and water and slowly add to the pot. Bring the béchamel sauce to the boil, then let it simmer at low temperature until it thickens. It should take about 15 minutes for the béchamel sauce to cook. When the sauce thickens, bring water to the boil in a pot, add salt and cook the pasta until al dente.

Layer the rigatoni in an oiled baking dish. Pour the béchamel sauce over it and cover with plenty of Pecorino. Repeat these steps once. The last layer is the Parmesan. Bake for about 30 minutes until the cheese is brown. Cover with tinfoil if necessary as this will prevent the pasta from becoming dry.