Chop 1 large fennel. Cook in salted water until al dente. Add 160 grams of macaroni during the last 10-12 mins of cooking time. Drain and keep some of the cooking water.
Chop and fry 4 garlic cloves and 1 spicy little pepper. Add 100 grams of grated old pecorino and a few spoons of the cooking water. Stop the fire. Add 2 table spoons of chopped dill and 2 table spoons of chopped parsley. Add 100 grams of ricotta and taste. Add pepper and salt. Mix the drained fennel/macaroni with the herbal cheese mixture. Add some extra boiling water if the fluid is already absorbed. Put everything in an oiled oven dish. Bake at 180° for 20-30 mins. Serve with a mixed salad. Enjoy!