Filled conchiglioni

Tempo 10'  


( per 5- 6 people)
– 500 g of conchiglioni OroGiallo
– 400 g of ricotta cheese
– 250 g of mozzarella cheese
– 100 g of provola
– 150 g of cooked ham
– 2 eggs
– grated parmesan cheese
– tomato sauce
– extra-virgin olive oil
– salt just enough


Mix the crumbled ricotta, the provola and the mozzarella cut in little cubes, the cooked ham roughly chopped, the hard-boiled eggs cut in little pieces and abundant parmesan cheese. Fill the conchiglioni with the prepared stuffing, put them into a baking pan and
sprinkle them with the parmesan cheese. Before putting the pan into the oven cover
the conchiglioni with a light tomato sauce which will thicken while cooking. Serve hot.