20–24 conchiglioni shells*
extra virgin olive oil
1 clove garlic
salt & pepper
½ cup fresh or panko breadcrumbs
Bring a large pot of water to the boil. When boiling, add a teaspoon of salt and the conchiglioni. Simmer until just cooked. You want the pasta to still have a little bite to it as it will be cooked again in the oven. Drain and then cool by running under cold water. Toss the cold pasta with a tablespoon of olive oil.
Heat a little oil in a pan and add the sliced leeks and chopped garlic. Sauté on a low heat until the leeks are soft, making sure not to brown them. Allow the leeks to cool and then mix the leeks with mascarpone and chopped ham. Season to taste with salt and pepper.
Stuff each cooked pasta shell with spoonfuls of the leek and mascarpone mix and place in a baking dish close together but in a single layer. Sprinkle them with the breadcrumbs and grated Parmesan.
Bake in the oven at 180°C for 15 minutes.