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Conchiglie al forno (baked pasta shells in a cheese and Christmas leftovers sauce)

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  • 500g/1lb 2oz dry conchiglie pasta
  • 50g/2oz salted butter
  • 200g/7oz soft cheese, such as mascarpone or ricotta
  • 100g/3½oz parmesan cheese, freshly grated
  • 150g/5½oz cheddar cheese
  • 1 glass full fat-milk, at room temperature
  • 200g/7oz leftover turkey and stuffing, chopped
  • 3tbsp fresh flatleaf parsley, roughly chopped
  • salt and freshly ground black pepper to taste