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: