Cook the shells

• Bring a large pot of salted water to a boil and cook the shells until just shy of al dente.
• Drain and spread them out to cool slightly so they don't stick together.

Make the nduja vodka sauce

• Warm the olive oil in a frying pan and fry the garlic until fragrant.
• Add the nduja and break it up, cooking until it releases its fat and turns deep red.
• Pour in the vodka and let it bubble away for a minute, then stir in the tomato passata and simmer until slightly thickened.
• Stir in the cream, season with salt and pepper and keep warm.

Mix the ricotta filling

• In a bowl, combine the ricotta, egg, most of the Parmesan, salt and pepper.
• Mix until smooth and spoon into a piping bag or a zip bag with the corner cut off.

Fill the shells

• Spread a layer of sauce over the base of a baking dish.
• Pipe the ricotta filling into each shell and nestle them into the dish, open side up.
• Spoon the remaining sauce over the top and scatter with the mozzarella and the rest of the Parmesan.

Bake

• Bake at 200 °C until bubbling and golden on top.
• Let rest for a few minutes, then finish with fresh basil leaves.