Ricotta
45 min
4 servings
About This Dish
Stuffed shells are comfort food elevated to something genuinely special. Fresh ricotta mixed with wilted spinach, nutmeg, and Parmesan, nestled into a slow-cooked San Marzano sauce.
Ingredients
- 20 jumbo pasta shells
- 400g fresh Ricotta
- 200g baby spinach, wilted and squeezed dry
- 50g Parmesan, finely grated
- 1 egg yolk
- Pinch of freshly grated nutmeg
- 700ml San Marzano tomato sauce
- Fresh basil for garnish
Method
01
Cook the shells
Boil the jumbo shells in salted water until just al dente — about 1 minute less than the packet suggests.
02
Make the filling
Combine ricotta, squeezed spinach, Parmesan, egg yolk, nutmeg, salt, and pepper. Don't overwork it.
03
Assemble
Spread half the sauce in a baking dish. Fill each shell and arrange snugly. Pour remaining sauce over the top.
04
Bake & serve
Cover with foil, bake at 190°C for 25 minutes. Remove foil, bake 10 more minutes. Garnish with fresh basil.
Chef's Tip
Drain your ricotta in a fine sieve for 30 minutes before mixing. Excess moisture is the enemy of a clean filling.