Ingredients (for 4 people):
400gr of conchiglioni,
400gr of mixed ricotta,
200ml cream,
150g of cooked ham in a single slice,
200g of grated Parmesan cheese,
Salt to taste.
METHOD:
Here is a classic first course of the party tradition: stuffed conchiglioni baked in the oven, a simple and easy to prepare blackmail. Boil the conchiglioni in plenty of boiling salted water and drain them al dente: season them with a drizzle of oil, so as not to let them stick together, and keep them aside. Cut the cooked ham into fine cubes and mix it with the ricotta with the help of a fork: add a pinch of salt and 100 grams of grated Parmesan and mix. Fill the conchiglioni with the ricotta mixture and lay them with the filling upwards, on a lightly greased baking sheet. When they are all filled and the pan is full, pour the cream over it, trying to distribute it over the entire surface. Sprinkle everything with grated Parmesan cheese and bake at 180 ° C for about 15 minutes: when a golden crust has formed on the surface, the dish will be ready. We take out and serve the stuffed shells au gratin in the oven, strictly hot.