Stuffed Baked Shells with Ricotta and Prosciutto Recipe
Baked stuffed shells with ricotta and prosciutto, topped with béchamel and grated Parmesan. A delicious, crispy dish enhanced with fresh basil and marjoram. Preparation time: 30 minutes. Cooking time: 20 minutes.
Ingredients
- 500 g Pasta Large Shells
- 80 g Ham Cooked
- 200 g Ricotta
- 80 g Parmesan Cheese Grated
- Basil Fresh to taste
- Marjoram Fresh to taste
- 100 g Butter
- 2 tablespoons Flour
- 500 ml Milk
Instructions
- Preheat the oven to 200°C.
- Bring a pot of salted water to a boil and cook the conchiglie for half the time indicated on the package, so they remain al dente after baking.
- While the conchiglie are cooking, finely chop the cooked ham and mix it in a bowl with the ricotta. Add chopped basil and marjoram, salt, and a grating of nutmeg to flavor the filling.
- Drain the conchiglie and let them cool on a clean towel.
- For the bechamel sauce, melt the butter in a saucepan over medium heat, add the flour while continuously stirring to avoid lumps. Gradually pour in the hot milk, continuing to stir until you get a smooth and thick sauce.
- Fill each conchiglia with a teaspoon of the ricotta and ham filling.
- Arrange the stuffed conchiglie in a lightly buttered baking dish or lined with parchment paper.
- Cover the conchiglie with the prepared bechamel sauce and sprinkle generously with grated Parmesan cheese.
- Bake for about 20 minutes or until the surface is golden and crispy.
Notes
To add a special touch to your recipe, you can incorporate finely chopped walnuts into the filling for a crispy contrast that pairs perfectly with the delicate flavor of the ricotta and ham. Remember that adding fresh aromatic herbs such as basil and marjoram can really make a difference in the final taste of the dish! Enjoy your meal!