Conchiglioni stuffed with ricotta, ham and dried tomatoes

Method

1. 1

   Preheat your oven to 200°C in natural convection/static heat mode high and low.

2. 2

   Cook the Conchiglioni for the time required in a large pot of boiling water.

3. 3

   While the pasta cooks, finely slice the dried tomatoes and slices of ham.

4. 4

   Mix with ricotta, add thyme and lemon juice.

5. 5

   Put it in a socket pocket (if you don't have one, a tablespoon can do the job).

6. 6

   Drain the pasta and stuff it.

7. 7

   Salt, pepper, place a fillet of olive oil.

8. 8

   Grate the fresh Parmesan and bake a few minutes to melt the Parmesan.

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