Stuffed conchiglioni with ham, sun-dried tomato, pine nuts and basil

1. Cook the pasta according to the instructions of the packet to make it al dente. Wash, dry and loosen the basil.

2. Cut the slices of the cured ham and the sun-dried tomatoes into small pieces and place in a mixing bowl. Add the pine nuts and half the basil. Blend coarsely. Add salt and pepper. Fill the pasta with this mixture.

3. Preheat the oven at 180°C (th. 6). Arrange the pasta side by side in a large greased gratin dish. Cover with aluminium foil. Bake for 15 minutes.

4. Remove the foil and sprinkle with parmesan. Grill for 5 minutes. Sprinkle the rest of the chopped basil. Serve.

Photo credit: Sucré Salé