Stuffed Shells Pasta (Conchigle ripiene al forno)

INGREDIENTS: (4 servings)
500 Grams Shell Pasta
80 Grams Cooked Ham
200 Grams Ricotta cheese
80 Grams Parmesan cheese
Basil
Marjoram
Nutmeg
Salt

Dice the ham and put into a bowl with ricotta cheese, basil and marjoram
Flavour with salt and nutmeg.
Cook the pasta in half cooking time specified on the package
Using a teaspoon, fill every shell with the mixture, transfer to a baking pan, season with béchamel and parmesan, bake "au gratin".