Pasta Shells stuffed with Ricotta & Ham

 SERVE 2

• 10 Pasta Shells by Pasta Cuomo Conchiglioni
• Redoro Extra Virgin Olive Oil
• 1 1/2 cups ham, chopped in small pieces
• 8oz fresh Ricotta Cheese
• 1/2 cup grated Parmigiano
• 1 cup béchamel sauce
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the pasta shells and cook for about half the time suggested in the package.
2. When the pasta is half cooked, drain it and let it cool off for a few minutes.
3. In the meantime mix the ham with the ricotta cheese creating a creamy texture and stuff the shells with it.
4. Place the stuffed shells in a oven casserole and top them with the béchamel sauce and the grated parmigiano.
5. Bake in the oven at 350 degrees F for about 15 minutes!
6. Sprinkle with some extra virgin olive oil and enjoy!

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