Stuffed shells are a tasty and hearty first course, perfect to prepare for a special dinner. The shell pasta is filled with a delicious combination of cooked ham, ricotta, Parmigiano cheese, basil and marjoram. Everything is gratinated with a delicious béchamel. A dish that will win over everyone's palate!
Cook the shells until half-cooked; meanwhile prepare the filling by chopping or processing the cooked ham and combining it with the ricotta and the herbs, seasoning everything with salt and nutmeg. Using a teaspoon, fill the drained and cooled shells, place them in a baking dish, top with béchamel and Parmigiano, and bake until gratinated.
Non-stick frying pan
Baking cups for shells
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 |
