1T make the filling, melt the butter over low heat, squeeze out the water from the spinach, chop and add to pan cook for 3 to 4 minutes, remove from heat and add the ricotta , feta and parmesan cheese and ham and red pepper. and mix til well combined.
2Cook the pasta and olive oil until nearly tender about 10 to 14 minutes,,drain and set aside to cool. To make the bechamel sauce, melt the butter,stir in the flour cook for 2 minutes then. add the milk and nutmeg.
3Spoon the filling into a pastry bag and fill the pasta shells..place into a casserole pan in just one layer and pour the sauce over the pasta and sprinkle with parmesan cheese and bake in a 375F oven for 40 to 45 minutes..