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Ricotta Stuffed Shells with Nduja Vodka Sauce
1 hServes 4Nutri-Score C€€
C
1 h
1 hRicotta Stuffed Shells with Nduja Vodka Sauce
what you need
Ingredients
jumbo pasta shells (dried)Grains250 g
ricotta (drained)Dairy400 g
Parmesan (finely grated)Dairy60 g
mozzarella (grated)Dairy150 g
egg (beaten)Dairy1 piece
nduja (broken into pieces)Meat100 g
tomato passataPantry700 ml
vodkaBeverages60 ml- heavy creamDairy100 ml
garlic (finely sliced)Produce2 pieces
olive oilPantry15 ml
basil (fresh leaves)Produce10 g
saltSpices5 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
536kcal
- Carbs
- 51 g
- Proteins
- 24 g
- Fat
- 26 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Bake
- Bake at 200 °C until bubbling and golden on top.
- Let rest for a few minutes, then finish with fresh basil leaves.
most cooked first