BAKED HAM & MOZZARELLA STUFFED SHELLS

Baked Conchiglioni (Shells) stuffed with prosciutto and mozzarella is a comforting and flavorful dish that combines the creaminess of béchamel sauce, the savory taste of prosciutto and the goodness of melted mozzarella.

Perfect for a family dinner or festive gathering, this is a recipe that everyone will love, simple to prepare but extraordinarily delicious.

Why Nonna Suggests This Recipe

1. Rich and Comforting: Combines creamy béchamel, tangy tomato sauce, and hearty pasta for an irresistible flavor.
2. Perfect for Gatherings: Easy to prepare in advance and bake when needed.
3. Customizable Filling: Add vegetables, ricotta, or other cheeses for your own twist.
4. A Complete Meal: With protein, carbs, and a touch of cheese, it’s a well-rounded dish.
5. A Traditional Favorite: Celebrates the art of Italian baked pasta.

Cooking Time

• Prep Time: 25 minutes
• Cook Time: 30–35 minutes
• Total Time: ~1 hour
• Servings: 6

Ingredients

For the Sauce:

• 1 ½ cups (350 g) tomato sauce or pulp
• ½ onion, finely chopped
• 3 tbsp olive oil
• 1 cup (250 ml) water
• Salt, to taste

For the Filling and Pasta:

• 12 oz (350 g) conchiglioni (large pasta shells)
• 1 ½ cups (350 g) béchamel sauce
• 2 tbsp grated cheese (e.g., Parmesan or Grana Padano)
• 7 oz (200 g) mozzarella, diced
• 5 oz (150 g) cooked ham, chopped

Step-by-Step Instructions

1. Prepare the Sauce:

1. Heat olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté until soft and translucent.
2. Stir in the tomato sauce or pulp, water, and a pinch of salt. Simmer for 15 minutes, stirring occasionally.
3. Once the sauce is cooked, mix in the béchamel sauce until well combined. Set aside.

2. Cook the Pasta:

1. Bring a large pot of salted water to a boil. Add a drizzle of olive oil to prevent sticking.
2. Cook the conchiglioni until very al dente (about 2–3 minutes less than package instructions). Drain and allow to cool slightly.

3. Fill the Conchiglioni:

1. In a bowl, combine the diced mozzarella and chopped cooked ham.
2. Fill each conchiglione with a generous amount of the mozzarella-ham mixture.

4. Assemble the Dish:

1. Preheat the oven to 400°F (200°C).
2. Spread half of the tomato-béchamel sauce over the bottom of a baking dish.
3. Arrange the stuffed conchiglioni in a single layer on top of the sauce.
4. Pour the remaining sauce over the pasta, ensuring they are well-covered.
5. Sprinkle grated cheese evenly over the top.

5. Bake the Conchiglioni:

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbling and the pasta is tender (test with a fork).

6. Serve:

Allow the dish to rest for 5 minutes before serving. Pair with a crisp green salad or garlic bread for a complete meal.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Customize the Filling: Add sautéed spinach, ricotta, or chopped mushrooms to the mozzarella and ham mixture for variety.
2. Prevent Sticking: Toss the cooked conchiglioni in a drizzle of olive oil to keep them from sticking while cooling.
3. Make Ahead: Assemble the dish a day in advance, cover, and refrigerate. Bake just before serving.
4. Cheese Options: Substitute mozzarella with provolone or smoked scamorza for a different flavor profile.
5. Leftover Sauce: Use any extra tomato-béchamel sauce for dipping bread or as a base for another pasta dish.

Ham & Mozzarella Stuffed Shells

This Baked Conchiglioni Stuffed with Prosciutto and Mozzarella is a delightful blend of creamy, cheesy, and savory flavors—a true celebration of Italian comfort food. Buon appetito! 🍝✨

4o

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Italian Pasta

Cuisine Italian

Servings 6

Notes

Ingredients

For the Sauce:

• 1 ½ cups (350 g) tomato sauce or pulp
• ½ onion, finely chopped
• 3 tbsp olive oil
• 1 cup (250 ml) water
• Salt, to taste

For the Filling and Pasta:

• 12 oz (350 g) conchiglioni (large pasta shells)
• 1 ½ cups (350 g) béchamel sauce
• 2 tbsp grated cheese (e.g., Parmesan or Grana Padano)
• 7 oz (200 g) mozzarella, diced
• 5 oz (150 g) cooked ham, chopped

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Step-by-Step Instructions

1. Prepare the Sauce:

1. Heat olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté until soft and translucent.
2. Stir in the tomato sauce or pulp, water, and a pinch of salt. Simmer for 15 minutes, stirring occasionally.
3. Once the sauce is cooked, mix in the béchamel sauce until well combined. Set aside.

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2. Cook the Pasta:

1. Bring a large pot of salted water to a boil. Add a drizzle of olive oil to prevent sticking.
2. Cook the conchiglioni until very al dente (about 2–3 minutes less than package instructions). Drain and allow to cool slightly.

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3. Fill the Conchiglioni:

1. In a bowl, combine the diced mozzarella and chopped cooked ham.
2. Fill each conchiglione with a generous amount of the mozzarella-ham mixture.

---

4. Assemble the Dish:

1. Preheat the oven to 400°F (200°C).
2. Spread half of the tomato-béchamel sauce over the bottom of a baking dish.
3. Arrange the stuffed conchiglioni in a single layer on top of the sauce.
4. Pour the remaining sauce over the pasta, ensuring they are well-covered.
5. Sprinkle grated cheese evenly over the top.

---

5. Bake the Conchiglioni:

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbling and the pasta is tender (test with a fork).

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6. Serve:

Allow the dish to rest for 5 minutes before serving. Pair with a crisp green salad or garlic bread for a complete meal.

Keyword stuffed shells,