Stuffed pasta 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, Parmigiano cheese, basil and marjoram. Everything is gratinated with a delicious béchamel sauce. A dish that will win everyone over!
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Cook the shells halfway, meanwhile prepare the filling by mincing the cooked ham and combining it with the ricotta and herbs, seasoning everything with salt and nutmeg; fill the drained and cooled shells with a teaspoon, place them in a baking dish dressed with béchamel sauce and Parmesan and bake until gratinated
Non-stick frying pan
Molds for the shells
Store in the refrigerator for up to 3 days.
This recipe is typical of the Emilia-Romagna region.
Italia
| Energy (kcal) | 239.5 |
| Carbohydrates (g) | 27.76 |
| of which Sugars (g) | 3.38 |
| Fat (g) | 9.98 |
| of which Saturates (g) | 5.63 |
| Protein (g) | 9.76 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.1 |
