Recipe for giant stuffed conchiglioni with cauliflower, zucchini, and ricotta.

Preheat the oven to 200°C. Cook the conchiglioni in a large pot of boiling salted water for about 12 to 14 minutes, then drain them. Wash the zucchini and cut it into small cubes (about 1 cm). Sauté them in olive oil, lightly salt and pepper. They should remain crispy.

Mix the lightly crushed cauliflower with the diced zucchini, ricotta, beaten egg, and sliced ham. Check the seasoning. Set aside.

Béchamel
Melt the butter. Add the flour and stir with a spatula to make a roux. Gradually add the milk while vigorously stirring with a whisk to avoid lumps. Continue stirring until the béchamel cream thickens. Add the c

To finish, pour the béchamel into an oven-proof dish. Stuff each conchiglioni with the cauliflower ricotta mixture and place them on top of the béchamel, then sprinkle with parmesan. Bake for about 30 minutes and enjoy.