Stuffed Pasta Shells

Stuffed Pasta Shells 

These Ricotta and Prosciutto Stuffed Pasta Shells are the perfect blend of ease and elegance. With a luscious ricotta filling, a hint of nutmeg, and a bold basil ragù, this baked pasta dish is designed to impress with minimal effort. Whether you're celebrating a festive occasion or enjoying a cozy family dinner, this recipe delivers big on flavour without overcomplicating your time in the kitchen.

If you’re looking for a meal that’s both easy to prepare and visually stunning, these Ricotta and Prosciutto Stuffed Pasta Shells are exactly what you need. Packed with a creamy ricotta filling and a hint of nutmeg, each shell is smothered in a rich, aromatic basil ragù. Baked to perfection, this dish is the perfect way to impress your guests or elevate your family dinner. Whether you’re preparing for a holiday feast or a special weeknight meal, this recipe brings the flavours of Italy right to your table without the air miles. Let’s dive into how to create this simple yet show-stopping dish!

Ricotta and Prosciutto Stuffed Pasta Shells in Basil Ragù

Serves: 6-8
Preparation time: 20 minutes
Cooking time: 40-45 minutes

Ingredients

For the Filling:

• 340g (12 oz) jumbo pasta shells

• 160g (5.5 oz) sliced prosciutto, chopped

• 30g (1 oz) or 6 cloves minced garlic (15g for spinach, 15g for marinara)

• 225g (8 oz) fresh baby spinach

• 100g (3.5 oz, 1 small) grated onion

• 25g (1 tbsp) chopped Calabrian chiles or chili flakes

• 450g (1 lb) ricotta cheese

• 100g (1/2 cup) heavy cream

• 75g (3/4 cup) shredded mozzarella

• 75g (3/4 cup) grated parmesan or pecorino cheese, plus extra for topping

• 1 large egg

• Freshly cracked black pepper (to taste)

• 1/4 tsp grated nutmeg (optional, to taste)

For the Basil Ragù:

• 1 tbsp olive oil

• 15g (1 tbsp) minced garlic

• 25g (1 tbsp) tomato paste

• 800g (28 oz, 1 can) crushed tomatoes

• 7g (1 tsp) salt

• 20g (1 1/2 tbsp) sugar

• 10g (1/4 cup) fresh basil, chiffonade

• Splash of water (to deglaze the pot)

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add the jumbo pasta shells and cook according to package instructions, about 10 minutes, until al dente.

• Drain and set aside to cool. Optionally, drizzle with a little olive oil to prevent sticking.

2. Make the Basil Ragù (or 1 day ahead, if possible):

• In the same skillet, heat the olive oil over medium heat.

• Add the minced garlic and sauté until fragrant, about 1 minute.

• Stir in the tomato paste and cook for 1-2 minutes.

• Add the crushed tomatoes, salt, sugar, and a splash of water to deglaze the pan.

• Stir to combine, and simmer the sauce for about 15 minutes, allowing it to thicken and the flavors to meld together.

• Once thickened, stir in the fresh basil and remove from heat.

3. Prepare the Filling:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.

• Add the minced garlic for the spinach and sauté until fragrant (about 30 seconds).

• Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.

• Once cooled, squeeze out any excess moisture from the spinach and finely chop.

• In a large bowl, combine the ricotta cheese, heavy cream, mozzarella, parmesan (or pecorino), egg, chopped spinach, prosciutto, grated onion, minced garlic for the marinara, grated nutmeg, black pepper, and a pinch of salt. Mix until well combined. Set aside.

4. Assemble the Dish:

• Preheat the oven to 375°F (190°C).

• In a 9x13-inch (23x33 cm) baking dish, spread a thin layer of basil ragù on the bottom.

• Use a pastry bag or spoon to stuff each pasta shell with the ricotta filling.

• Arrange the stuffed shells in the baking dish, nestling them in the sauce.

• Top with the remaining basil ragu, ensuring the shells are well-coated.

• Sprinkle extra grated parmesan or pecorino over the top.

5. Bake the Pasta:

• Cover the dish with foil and bake for 20-25 minutes.

• Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbling.

6. Serve and Enjoy:

• Let the dish cool for a few minutes before serving.

• Garnish with fresh basil or additional grated cheese, if desired.

• Serve with a side salad and crusty bread for a complete meal.