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

1 godz.Porcje: 4Nutri-Score C€€
od @notorious_foodie27 importówugotowano 0 razy
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Składniki

4 osoby
  • jumbo pasta shells (dried)Produkty zbożowe250 g
  • ricotta (drained)Nabiał400 g
  • Parmesan (finely grated)Nabiał60 g
  • mozzarella (grated)Nabiał150 g
  • egg (beaten)Nabiał1 kawałek
  • nduja (broken into pieces)Mięso100 g
  • tomato passataSpiżarnia700 ml
  • vodkaNapoje60 ml
  • heavy creamNabiał100 ml
  • garlic (finely sliced)Warzywa i owoce2 kawałki
  • olive oilSpiżarnia15 ml
  • basil (fresh leaves)Warzywa i owoce10 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy1 g

na porcję

Wartości odżywcze

536kcal

Węglowodany
51 g
Białko
24 g
Tłuszcz
26 g
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Przybory

  • Garnek
  • Patelnia
  • Miska
  • Naczynie żaroodporne
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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