Creamy Stuffed Conchiglioni with Ham and Ricotta

Stuffed Conchiglioni with Ham and Ricotta

Category: Main Course (Primi piatti)
Servings: 4
Preparation Time: 45 minutes
Cooking Time: 30 minutes

This indulgent recipe for stuffed conchiglioni combines creamy ricotta cheese and savory cooked ham, wrapped in large pasta shells and baked in a rich, aromatic béchamel sauce. The result is a comforting, Italian-inspired dish that’s perfect for a cozy family meal or a special dinner. Here’s how to prepare this delectable dish:

Ingredients:

Instructions:

1. Prepare the Béchamel Sauce:

   • In a saucepan, heat the whole milk until it’s warm, but not boiling. Set it aside for later.
   • In a separate pan, melt 100g of butter over low heat. Once the butter is fully melted, remove the pan from the heat and add the 100g of flour. Stir the mixture vigorously with a whisk until it forms a smooth paste.
   • Place the pan back on the stove over low heat. Continue to stir the paste for 2–3 minutes, allowing it to cook and turn a light golden color.
   • Now, add a pinch of salt and a dash of ground nutmeg to the warm milk. Slowly pour the milk into the butter-flour mixture, whisking constantly to avoid lumps.
   • Cook the sauce over low heat for 5–6 minutes, stirring frequently, until the béchamel has thickened to a creamy consistency.

2. Prepare the Ricotta and Ham Filling:

   • While the béchamel is cooking, place the ricotta cheese in a food processor or blender.
   • Add the cooked ham, rosemary, and sage to the ricotta. Season with salt and freshly ground black pepper to taste.
   • Blend the ingredients until smooth and well-combined, then transfer the filling into a disposable piping bag or a pastry bag for easy stuffing.

3. Cook the Conchiglioni:

   • In a large pot, bring salted water to a boil. Once boiling, add the conchiglioni pasta and cook it for half the time specified on the package (the pasta should still be firm).
   • Drain the pasta and arrange it in a single layer on a tray. Drizzle with a little olive oil to prevent the shells from sticking together.

4. Assemble the Dish:

   • Preheat your oven to 200°C (392°F) and grease a large baking dish with a bit of olive oil.
   • Spread a generous layer of the prepared béchamel sauce across the bottom of the baking dish.
   • Take each cooked conchiglioni and carefully pipe the ham and ricotta filling into the pasta shells. Arrange the filled conchiglioni in a single layer in the dish.
   • Once all the shells are stuffed and arranged in the dish, pour the remaining béchamel sauce over them. Sprinkle the grated Grana Padano cheese evenly on top.

5. Bake the Conchiglioni:

   • Place the baking dish in the oven and bake for 20 minutes, or until the top is golden and bubbling.
   • After 20 minutes, switch the oven to grill mode and bake for an additional 5 minutes, allowing the top to become crisp and golden.

6. Serve:

   • Remove the dish from the oven and let it cool for a few minutes before serving.
   • Serve the stuffed conchiglioni with a fresh sprinkle of black pepper and a few extra leaves of fresh rosemary or sage for garnish.

Nutritional Information (per serving):

These Stuffed Conchiglioni with Ham and Ricotta are a perfect balance of rich, creamy textures and savory flavors. The conchiglioni pasta shells hold the filling beautifully, and the béchamel sauce adds a smooth, velvety finish to the dish. Whether you’re making it for a family dinner or preparing it as part of a festive meal, this recipe will surely impress your guests with its comforting and satisfying flavors.