Ham stuffed shells

To make the packed ham conchiglioni, initially prepare the béchamel sauce: heat the milk in a pan; individually, melt the stick of butter over low heat 1 then shut off the heat and include 1 cup of flour, stirring with a whisk 2 Location the mix back on low heat and stir up until it ends up being golden. Taste the milk with nutmeg and a pinch of salt, then slowly put the hot milk into the butter and flour mix 3 stirring intensely with the whisk.

Prepare for 5-6 minutes over low heat up until the sauce thickens 4 and reserved. Prepare the filling: cut the ham into irregular strips 5 Put the ricotta into a mixer 6

Include the prosciutto cotto 7 the herbs 8 and the egg 9 also.

Salt, pepper 10 and mix whatever up until you attain a velvety consistency 11 Transfer the mix into a non reusable pastry bag 12

Now, position a pot filled with salted water on the heat and bring it to a boil. Prepare the conchiglioni for half of the time suggested on the plan 13 then drain them onto a tray 14 drizzle with a little oil to avoid sticking 15 and let them cool off.

At the bottom of a big baking meal, large enough to accommodate all the conchiglioni, put a generous layer of béchamel sauce 16 Fill each conchiglione one by one with the ham and ricotta mix 17 and position them inside the baking meal 18

Improve the assembly by including the staying béchamel sauce in between each conchiglione, spray with grated Grana cheese 19 and season with pepper to taste 20 Bake in a preheated fixed oven at 390 ° F( 200 ° C) for 20 minutes, then change to the grill mode for an extra 5 minutes. As soon as completely prepared, eliminate the packed ham conchiglioni from the oven and serve them piping hot 21