Conchiglioni stuffed with ricotta and prosciutto 

The baked stuffed conchiglioni with ricotta and prosciutto are a delicious first course, with a delicate and enveloping flavor, which will conquer you at the first taste! 

You can prepare it on holidays or for Sunday lunches, but for its simplicity and practicality (it can also be prepared in advance and heated at the moment), it is suitable to be prepared even during the week, when you have a little more time and you want to dedicate yourself to the kitchen to bring to the table a first course that will make everyone agree! 

The filling of conchiglioni is very simple: I am of the idea that when using raw materials of excellent quality, it is right that they are exalted to the maximum with simplicity, avoiding condiments with too strong and intrusive flavors, so, for the perfect success of the recipe, I advise you to use excellent quality ricotta, avoiding those already packaged, that would compromise a bit the flavor of your baked stuffed conchiglioni. Preparing baked stuffed conchiglioni with ricotta and prosciutto is very simple. Let's see the procedure together.

Ingredients

250 g Conchiglioni

250 g Ricotta cheese

200 g Mozzarella

150 g Cooked prosciutto

50 g grated Pecorino Romano 

400 g béchamel sauce

A few tablespoons of milk

50 g Asiago cheese

salt, pepper to taste

Preparation

First of all, blanch the shells in salted water, in which you will also put a little oil to prevent them from sticking together. You will have to drain them al dente a lot, so you have to cook them for about half of the cooking time indicated on the package. Then proceed to the preparation of the filling. In a bowl put the drained ricotta, grated cheese, a pinch of salt and pepper, diced mozzarella and the prosciutto cut into small pieces. Add the semi-seasoned cheese diced. You can use what you like, such as Asiago, caciocavallo or provolone, but if you like, you can also use smoked scamorza. It will serve to give an extra touch of flavor to your baked stuffed conchiglioni ricotta and prosciutto. Mix well to mix all the ingredients and add a few tablespoons of milk to make the filling creamier and less compact. Season with salt and pepper.  At this point, take a baking dish, sprinkle the bottom with a few tablespoons of béchamel sauce (preferably a little liquid) and begin to fill the shells with the filling and place them in the pan. When you have finished this operation, sprinkle with a little' grated pecorino Romano cheese and cover them with plenty of béchamel. Bake in a preheated oven at 200 degrees for about 20-25 minutes or until the béchamel sauce on the surface begins to brown.

Serve hot your baked stuffed conchiglioni ricotta and  ... and enjoy your meal!

Try them and let me know! ^_^

Notes

This is an ideal recipe to prepare in advance and store in the refrigerator before cooking.