These ricotta and blackberry stuffed pasta shells are utterly gorgeous. The blackberries add flavour and just a touch of sweetness, but fear not, alongside the garlic and rocket (arugula), they don’t overwhelm.
It’s the perfect balance of utterly delicious flavours – I’m willing to bet with confidence that your family will finish the lot in one sitting.
Here’s how to make it.
Ingredients
For the filled shells
- 250g (9 oz) ricotta
- 25g (1 oz)rocket
- 15g (0.5 oz) hard cheese
- salt and pepper
- 75g (2.5 oz) blackberries
- 125g (4.5 oz) conchiglioni rigati (giant pasta shells)
For the sauce
- 1tbsp olive oil
- 200ml stock
- 2 cloves garlic, minced
- 250g (9 oz)ricotta cheese
- salt and pepper
- 75g (2.5 oz) hard cheese
To top
- 50g (2 oz) blackberries
- 10g fresh parsley
- black pepper
Instructions
For the filling
Tip the ricotta, roughly chopped rocket, grated hard cheese, minced garlic clove, and a pinch of salt and pepper into a mixing bowl.
Mix well.
Fold in the roughly chopped blackberries.
Parboil the pasta shells for 3-5 minutes. You want them flexible enough to fill and roll, but not completely soft as they will continue to cook while baking. Then drain and rinse in cold water.
Spoon the filling into the shells, and curl the shell in on itself slightly to seal. It’s a messy job but you can lick the bowl afterwards!
For the sauce
Mix the oil, stock, garlic, ricotta, salt and pepper.
Add the grated hard cheese.
Mix until fully combined.
To bring it all together
Preheat the oven to 180C/360F (160C/320F fan). Oil your casserole dish and spoon in half of your sauce.
Add the stuffed shells in a single layer.
Spoon over the remaining sauce.
Scatter the blackberries and season with plenty of black pepper.
Bake for 25 mins until the top is bubbling and the shells are heated through. Scatter with fresh parsley.
Serve hot with salad.
If you’d like to print this recipe for later, just hit the grey PRINT button on the recipe card below.
- 250g (9 oz) ricotta
- 25g (1 oz)rocket
- 15g (0.5 oz) hard cheese
- salt and pepper
- 75g (2.5 oz) blackberries
- 125g (4.5 oz) conchiglioni rigati (giant pasta shells)
- 1tbsp olive oil
- 200ml stock
- 2 cloves garlic, minced
- 250g (9 oz)ricotta cheese
- salt and pepper
- 75g (2.5 oz) hard cheese
- 50g (2 oz) blackberries
- 10g fresh parsley
- black pepper
- Tip the ricotta and mash with the roughly chopped rocket, grated hard cheese, minced garlic clove, and a pinch of salt and pepper.
- Fold in the roughly chopped and dried blackberries.
- Parboil the pasta shells for 3-5 minutes. You want them flexible enough to fill and roll, but not completely soft as they will continue to cook while baking. Then drain and rinse in cold water.
- Spoon the filling into the shells, and curl the shell in on itself slightly to seal.
- Mix the oil, stock, garlic, ricotta, salt and pepper. Add the grated hard cheese and mix until even and smooth.
- Preheat the oven to 180C/320F (160C/360F fan).
- Oil your casserole dish and spoon in half of your sauce.
- Add the stuffed shells in a single layer, then spoon over the remaining sauce.
- Scatter the blackberries and season with plenty of black pepper.
- Bake for 25 mins until the top is bubbling and the shells are heated through.
- Scatter with fresh parsley. Serve hot with salad.
PIN ME
this is interesting. Ive never thought of blackberries in a pasta shell. how unusual yet different
Ah this is so perfect! These ricotta and blackberry stuffed pasta shells looks really appetizing. I like your recipe!
Oh my goodness this sounds fantastic! What an intriguing flavour combination!
I haven’t cooked a lot with ricotta but I would like to give this recipe a try. It looks like a light tasty meal that’s slightly sweet and creamy!
What an unusual recipe, I’ve not had this combination of flavours before but it looks absolutely delicious! x
This looks very interesting. Not sure i would like the combination myself
The recipe sounds delicious. I do love adding in fruit to my meals where I can. It looks great with the dark purple.
Omg this looks mouthwatering!!! I’ve never put blackberrries with pasta before but this looks so appealing!
Wow this looks delicious! I would NEVER have thought of using blackberries in a pasta dish but it looks so good! I love ricotta!
What an intriguing mix of savoury and sweet, I must say that this dish looks delicious! Feeling very hungry right now after reading this
Oh wow what an interesting combination – these look and sounds so delicious!
Oh wow this sounds absolutely amazing, I would never have thought of using pasta and blackberries today I bet it makes for an interesting mix of flavours.
Oh wow Emily, these look INSANE! I love any type of pasta but these giant shells sound lush. I also love your photograhy throughout the post, makes it super clear how to do everything. Your blog has made em so hungry, can’t wait to read more recipes by you!
This looks like a perfect swing dish…good for either brunch or dinner. How did you and your family like it?
Looks delicious! I’m always looking for excuses to include cheese in meals so this is perfect haha
These look delicious and quite unusual too which is great! I’d love to try them.
this looks amazing! What a fabulously unique idea for blackberries! x
Emily, these stuffed shells look incredible! I love the idea of adding blackberries. I can’t wait to try this recipe. Thanks!