Stuffed pasta shells



  • 400 g conchiglioni or pasta shells
  • 1 tub of ricotta
  • 1 pack of horsemeat bresaola
  • 200 g béchamel sauce
  • mature cheese
  • salt
  • pepper


Cook the pasta in boiling salted water for just over half the cooking time indicated on the packet. Drain and run cold water over it to stop it cooking more.
Spread a little béchamel over the bottom of an oven dish.
In a bowl, mix the ricotta, the bresaola, a few spoonfuls of béchamel and the grated cheese and season with salt and pepper.
Fill each pasta shell with this creamy mixture, put into the dish, top with the remaining béchamel and a generous grating of cheese.
Bake in a preheated oven at 180*C until golden.