Cheesy Stuffed Shells
I didn’t expect this recipe to be such a banger. Making cheese from scratch at home is way easier than you’d think, and I’ve got a killer recipe to prove it. Plus, these stuffed shells? Hands down on par with the best lasagna you’ve ever had.
Ingredients
- olive oil
- kosher salt
- 340 g jumbo pasta shells
- 160 g prosciutto, sliced
- 30 g garlic, minced and separated, ½ for spinach, ½ for marinara
- 225 g spinach
- 100 g yellow onion, grated
- 25 g chopped Calabrian chiles, chopped, substitute chili flakes
- 75 g tomato paste
- Water, a splash to deglaze the pot
- 800 g crushed tomatoes, canned
- 7 g kosher salt
- 20 g sugar
- 10 g basil, chiffonade
- 450 g ricotta cheese
- 100 g heavy cream
- 75 g shredded mozzarella
- 75 g grated parmesan, plus extra for topping
- 1 large egg
- 20 cranks of fresh black pepper
- olive oil for cooking
FRESH RICOTTA:
- 2000 g whole milk
- 200 g heavy cream
- 15 g salt
- 100 g white distilled vinegar
Instructions
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/88℃ (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.
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.
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 the first half of the 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.
Make the Spicy Marinara:
- Wipe out the Dutch oven. Add a drizzle of olive oil, then grated onion and remaining 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.
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.
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.
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.
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.
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