Conchiglioni stuffed with ricotta, ham and dried tomatoes

Ingredients

For 2 servings

• •150 g 150 g of Jambon à la Broche LE BON PARIS® HERTA®
• •30 30 conchiglioni
• •150 g 150 g dried tomato
• •250 g 250 g ricotta
• •2 c. à soupe 2 tablespoons of dried thyme
• •1 1/2 lemon yellow
• •1 1 fillets of olive oil
• •30 g 30 g parmesan block
• •salt and pepper

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.