Creamy "clams" with ricotta and spinach

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Cut the onion very small and heat it in oil over medium heat.
Add the spinach and let them prepare thermally.
Add ricotta and mix until it becomes creamy.
Add salt and pepper and mix again
Boil the "shells" pasta, following the indications on the packaging and let them cool.
Meanwhile, melt the butter, add the flour and mix.
Pour the milk to my cottage and continue to dizzy until it starts to boil.
Add salt and pepper and mix.
Grease the shape with a little sauce.
Fill each "shell" with the creamy filling, then pour over the sauce, so that it enlves the "shells".
Then add the Suluguni cheese and leave in the oven for 15 minutes, at 180 degrees Celsius.