Step 1

Preheat oven to 200°C. Bring a large saucepan of water to the boil. Add the conchiglie and cook for 8 minutes or until almost tender, then drain.

Step 2

Meanwhile, heat oil in a frypan over high heat. Add mushrooms, and cook, stirring, for 4 minutes or until golden. Stir through anchovy and cook for a further 1 minute or until anchovy dissolves. Remove from heat.

Step 3

Combine the ricotta and milk, then add half the mushroom mixture, cheddar and broccolini. Season, then fill conchiglie with ricotta mixture and arrange on a greased baking dish. Top with remaining mushroom mixture, cheddar and broccolini. Bake for 20 minutes or until golden and bubbling.

Step 4

Sprinkle with lemon zest and drizzle with lemon juice to serve.