Stuffed shells
Instructions
Cook half-cooked the shells and meanwhile prepare the filling, ham and ricotta and merging it with herbs and seasoning with salt and nutmeg; fill with a teaspoon the shells, drained and cooled, place them on a baking sheet, season with bechamel sauce and Parmesan, and bake in the oven.
Ingredients and dosing for 4 persons
- 500 g of pasta shells large type
- 80 g of ham
- 200 g of ricotta
- 80 g of parmigiano
- Basil
- Marjoram
- For the bechamel:
- 100 g of butter
- 2 tablespoons of flour
- 50 cl of milk