Cheesy Stuffed Shells

配料

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 (1 tablespoon) chopped Calabrian chiles (or chili flakes)

75g (5 tablespoons) tomato paste

Water (a splash to deglaze pot)

800g (28oz can) crushed tomatoes

7g (1 teaspoon) salt

20g (1.5 tablespoons) sugar

10g (1/4 cup) basil, chiffonade

450g (1lb) ricotta cheese

100g (1/2 cup) heavy cream

75g (3/4 cup) shredded mozzarella

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

1 large egg

20 cranks of fresh black pepper

步骤

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 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.

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.

Make the Ricotta Filling:

In a medium bowl, combine the 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.