Cheesy Stuffed Shells

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Ingredients:

∙ Olive oil

∙ salt

∙ 340g (12oz) jumbo pasta shells

∙ 160g (5.5oz) sliced prosciutto

∙ 30g 6 cloves minced garlic (15g for spinach, 15g for marinara)

∙ 225g (8oz) spinach

∙ 100g (1 small) grated onion

∙ 25g (1T) chopped Calabrian chiles (or chili flakes)

∙ 75g (5T) tomato paste

∙. Water (a splash to deglaze pot)

∙ 800g (1 can) crushed tomatoes (28oz)

∙ 7g (1t) salt

∙ 20g (1.5T) sugar

∙ 10g (1/4c) basil, chiffonade

∙ 450g (1lb) ricotta cheese (recipe below)

∙ 100g (1/2c) heavy cream

∙ 75g (3/4c) shredded mozzarella

∙ 75g (3/4c) grated parmesan, plus extra for topping

∙ 1 large egg

∙ 20 cranks of fresh black pepper

∙ Olive oil for cooking

FRESH RICOTTA:

∙ 2000g (8c) whole milk

∙ 200g (1c) heavy cream

∙ 15g (1T) salt

∙ 100g (7T) white distilled vinegar

Instructions:

1. Make the Ricotta

∙ Pour milk and heavy cream into a saucepan. Add 15g of salt. Heat gently over medium-low heat, stirring frequently, until it reaches 190°F/88C (about 5-8 minutes).

∙Remove from heat and swirl in vinegar. Carefully and gently stir it in then let sit for 15 minutes until curds form.

∙Line a strainer with cheesecloth and gently scoop the curds into the cloth. Let the cheese drain for 20-30 minutes.

2. Cook the Pasta:

∙Bring a pot of salted water to a boil. Add the jumbo shells and cook for about 6 minutes, until almost al dente. Drain and toss gently with olive oil to prevent sticking. Set aside.

3. Prepare the Prosciutto and Spinach Filling:

∙Stack prosciutto, slice it into strips, then finely mince into small pieces.

∙Heat a Dutch oven over medium heat with a drizzle of olive oil. Add the minced prosciutto and fry for 90 seconds, being careful not to crisp it.

∙Add 15g/3 cloves minced garlic and cook for another minute. Stir in spinach and cook until wilted, about 2 minutes.

∙Transfer to a cutting board, chop finely, and squeeze out any excess moisture with a towel.

4. Make the Spicy Marinara:

∙Wipe out the Dutch oven. Add a drizzle of olive oil, then grated onion and 15g/3 cloves of minced garlic. Add a pinch of salt and sweat the mixture for 5 minutes. ∙Stir in chopped Calabrian chiles (or chili flakes) and fry for 2-3 minutes.

∙Add tomato paste and cook for 1 minute until it deepens in color. Pour in the can of crushed tomatoes, 7g salt, sugar, and a splash of water. Simmer for 5 minutes, then stir in chiffonade basil. Taste and adjust seasoning.

5. Make the Ricotta Filling:

In a medium bowl, combine the drained homemade ricotta, the prosciutto-spinach mixture, heavy cream, shredded mozzarella, 75g of grated parmesan, about 20 cranks of black pepper, and 1 large egg. Stir until well combined.

6. Stuff the Shells:

∙Preheat the oven to 425°F/220C.

∙Fill each shell with about 2-3 tablespoons of the ricotta mixture, tucking the cheese inside using your fingers or a spoon.

∙Nestle the stuffed shells in the sauce (I just do this in my dutch oven, but you can transfer to a baking dish if needed), arranging 18-22 shells in a crown pattern, making sure they are at least halfway submerged.

7. Bake the Shells:

∙Sprinkle a generous amount of grated parmesan over the shells. Cover the dish with a lid and bake for 15 minutes.

∙Remove the lid and bake uncovered for another 15 minutes to allow the cheese to brown and the sauce to thicken slightly.

8. Finish and Serve:

Top with additional grated parmesan.Scoop out 3-4 shells per serving, top with more grated parmesan, and drizzle with a bit of spicy finishing olive oil.