Cook the paccheri in salted water for the time indicated on the box.
Drain them and let them cool.
For the filling of the paccheri
Chop the ham, add the ricotta, 70 grams of grated Parmesan, milk, salt and pepper.
Stuff each paccheri with the mixture and place all the paccheri lying next to each other in a baking dish.
Cover with fresh cream and finish with the remaining Parmesan. Bake for 20 minutes until a golden crust is obtained.