INGREDIENTS (for 4 people):

• 400g Conchiglioni,
• 400g of cottage cheese mixed,
• 200ml of cream,
• 150g of ham in a single slice
• 200g of grated parmesan cheese,
• salt to taste.

PROCESS:

Here’s a classic dish of festive tradition: the stuffed gratin baked conchiglioni, blackmails a simple and easy to prepare.
Boil conchiglioni in salted water until firm  and drip it: season it with a little bit of olive oil to keep them from sticking to each other, and let’s keep it aside.
Cut the ham into cubes and mix it with ricotta for helping us with a fork: we combine a pinch of salt and 100 grams of grated parmesan cheese and amalgamate.
We fill the conchiglioni with the ricotta mixture and lay it down with the filling up, on a lightly greased baking sheet.
When all are filled and the pan is full, pour over the cream, trying to distribute over the entire surface.
Sprinkle with Parmesan cheese and bake at 180 ° C for about 15 minutes, when the surface has formed a golden crust the dish will be ready.
Take out of the oven and serve stuffed gratin baked conchiglioni, strictly hot.