Stuffed shells are a tasty and rich first course, perfect for preparing for a special dinner. The shell pasta is stuffed with a delicious combination of cooked ham, ricotta, Parmigiano cheese, basil, and marjoram. Everything is gratinated with a delicious béchamel. A dish that will conquer everyone's palates!
Cook the shells halfway and meanwhile prepare the filling by processing the cooked ham and mixing it with ricotta and herbs, seasoning everything with salt and nutmeg; fill the drained and cooled shells with a teaspoon, place them in a baking dish, seasoning with béchamel and Parmesan, and bake until gratinated.
Padella antiaderente
Pirottini per le conchiglie
Store in the refrigerator for a maximum of 3 days.
This recipe is typical of the Emilia-Romagna region.
Italy
| Energy (kcal) | 273.86 |
| Carbohydrates (g) | 29.1 |
| of which Sugars (g) | 4.22 |
| Fat (g) | 12.97 |
| of which Saturates (g) | 7.4 |
| Protein (g) | 11.68 |
| Fiber (g) | 0.61 |
| Sale (g) | 0.14 |
