Ham stuffed shells (Conchiglioni ripieni di prosciutto)



Combine an oversized pasta format (Conchiglioni) with a delectable filling, and success is guaranteed!

Next Sunday, instead of serving the usual lasagna, give our Ham Stuffed Shells a try. This rich stuffed pasta dish has all the makings of a holiday feast: creamy béchamel enveloping the conchiglioni, a tantalizing filling, and an irresistible gratin topping. You won't be able to resist this delicacy!


Shell pasta 17 oz (480 g)
Prosciutto cotto 12.7 oz (360 g)
Cow's milk ricotta cheese 18.7 oz (530 g)
Grana Padano PDO cheese 2 oz (60 g)
Eggs 1
Rosemary to taste
Sage to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
for the béchamel sauce
Whole milk 4 cups (1 l)
Butter 1 stick (100 g)
Type 00 flour 1 cup (100 g)
Fine salt 1 pinch
Nutmeg to taste

How to prepare Ham stuffed shells (Conchiglioni ripieni di prosciutto)

To make the stuffed ham conchiglioni, first prepare the béchamel sauce: heat the milk in a saucepan; separately, melt the stick of butter over low heat 1, then turn off the heat and add 1 cup of flour, stirring with a whisk 2. Place the mixture back on low heat and stir until it becomes golden. Flavor the milk with nutmeg and a pinch of salt, then gradually pour the hot milk into the butter and flour mixture 3, stirring vigorously with the whisk.

Cook for 5-6 minutes over low heat until the sauce thickens 4 and set aside. Prepare the filling: cut the ham into irregular strips 5. Pour the ricotta into a blender 6.

Add the prosciutto cotto 7, the herbs 8, and the egg 9 as well.

Salt, pepper 10, and blend everything until you achieve a creamy consistency 11. Transfer the mixture into a disposable pastry bag 12.

Now, place a pot filled with salted water on the heat and bring it to a boil. Cook the conchiglioni for half of the time indicated on the package 13, then drain them onto a tray 14, drizzle with a bit of oil to prevent sticking 15, and let them cool down.

At the bottom of a large baking dish, spacious enough to accommodate all the conchiglioni, pour a generous layer of béchamel sauce 16. Fill each conchiglione one by one with the ham and ricotta mixture 17 and place them inside the baking dish 18.

Enhance the assembly by adding the remaining béchamel sauce between each conchiglione, sprinkle with grated Grana cheese 19, and season with pepper to taste 20. Bake in a preheated static oven at 390°F (200°C) for 20 minutes, then switch to the grill mode for an additional 5 minutes. Once fully cooked, remove the stuffed ham conchiglioni from the oven and serve them piping hot 21.

How to store

Ham Stuffed Shells can be stored in the refrigerator for up to 2 days; it's advisable not to freeze them.


As an alternative to béchamel, you can use tomato puree (or tomato sauce).

For the translation of some texts, artificial intelligence tools may have been used.