Tomato sauce:a saucepan put canned tomatoes, season with salt and pepper, add sugar, pitted chili, oregano, garlic and optional przekrojony fennel and balsamic vinegar.Stir, bring to a boil, cover and cook, covered, for 15 minutes, at the end of the mix.
Scallop pasta toss salted boiling water and cook for about 8 minutes or until they are al dente.Drain in a sieve.Artichokes removed from the pickle and cut into 1 cm pieces.Parma ham cut into pieces and put into the pan, stir-fry for about 1-2 minutes.Gruyère cheese grate with small mesh.
In a bowl put artichokes, ham, 2/3 of the cheese and mascarpone.Season with nutmeg, freshly ground pepper and dried oregano, gently mix.
Preheat the oven to 210 degrees C. The heat-resistant forms with dimensions approx. 16 x 26 cm pour the sauce on top lay a scallop stuffed with stuffing (try to put a piece of each artichoke, ham and mascarpone).Shells sprinkle with the rest of the cheese, place half of the tomatoes (sprinkle them with salt and pepper), put the dish in the preheated oven and bake for about 15-20 minutes, until the sauce begins to bubble and seashells places to begin to blush.Remove the casserole from the oven and sprinkle with grated nutmeg.Garnish with basil and serve.