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.