Stuffed conchiglioni pasta pie: a delicious main course!

published on 6 June, 2017 at 11:33
INGREDIENTS
300g conchiglioni pasta
300g ricotta cheese
250g stracchino cheese
200g ham
50g Parmesan cheese
salt
pepper
100g béchamel
provola cheese


DIRECTIONS
Cook the conchiglioni in salted water and once they are ready, strain them and let them dry for about 10 minutes. In the meantime, prepare the filling. Combine the ricotta and stracchino, ham, salt, and pepper. Once the conchiglioni have dried, fill them with the ricotta filling and place them in a 26cm round pan. Mix the béchamel with a spoonful of milk, pour it over the conchiglioni. Grate some Parmesan cheese over it and add some diced provola to each conchiglione. Bake at 190°C for 20 minutes.
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