Stuffed shells are a tasty and rich first course, perfect to prepare for a special dinner. The shell pasta is filled with a delicious combination of cooked ham, ricotta, Parmesan cheese, basil, and marjoram. Everything is gratinated with a delicious béchamel. A dish that will win over everyone's palate!
Cook the shells halfway and in the meantime 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, topping with béchamel and Parmesan, and bake until gratinated.
Non-stick pan
Shell molds
Store in the refrigerator for up to 3 days.
This recipe is typical of the Emilia-Romagna region.
Italia
| 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 |
