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Ricotta Stuffed Shells with Nduja Vodka Sauce
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Ricotta Stuffed Shells with Nduja Vodka Sauce

1 hPour 4Nutri-Score C€€
par @notorious_foodie27 imports0 fois cuisinée
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ce qu’il vous faut

Ingrédients

4 personnes
  • jumbo pasta shells (dried)Céréales250 g
  • ricotta (drained)Produits laitiers400 g
  • Parmesan (finely grated)Produits laitiers60 g
  • mozzarella (grated)Produits laitiers150 g
  • egg (beaten)Produits laitiers1 morceau
  • nduja (broken into pieces)Viandes100 g
  • tomato passataÉpicerie700 ml
  • vodkaBoissons60 ml
  • heavy creamProduits laitiers100 ml
  • garlic (finely sliced)Fruits et légumes2 morceaux
  • olive oilÉpicerie15 ml
  • basil (fresh leaves)Fruits et légumes10 g
  • saltÉpices5 g
  • black pepper (freshly ground)Épices1 g

par portion

Nutrition

536kcal

Glucides
51 g
Protéines
24 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Saladier
  • Plat allant au four
  • Four

pas à pas

Préparation

  1. 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.
    Étape 1

  2. 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.
    Étape 2

  3. 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.
    Étape 3

  4. 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.
    Étape 4

  5. Bake

    • Bake at 200 °C until bubbling and golden on top.
    • Let rest for a few minutes, then finish with fresh basil leaves.
    Étape 5
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