Recipe Conchiglie Ripiene


12 oz. large pasta shells
5 oz. grated Montasio cheese
4 oz. grated Parmigiano Reggiano cheese
5 oz. Prosciutto San Daniele
4 oz. butter
2 beaten eggs
1 medium onion
salt and pepper

How to make Conchiglie Ripiene di Prosciutto e Montasio Cheese:

Boil the shells in large pot of salted boiling water until firm. They will have to be baked later on.

Brown the diced onion in the butter, add the Prosciutto di San Daniele thinly sliced, cook for several minutes. Place the Montasio cheese in a bowl, add the Prosciutto di San Daniele and onion mixture. Salt and pepper to taste. Mix in the beaten eggs until you get a nice smooth mixture.

Fill the pasta shells with the mixture and place them in a buttered baking dish. Dot with more butter and dust the Parmigiano Reggiano cheese over the tops of the shells.

Bake in a preheated oven at 350°F for 15 minutes. Serve immediately.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at