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.
Are you tempted to try this delicious recipe at home?
If you’d like to print this ricotta blackberry stuffed giant pasta shells recipe for later, just hit the grey PRINT button on the recipe card below.
Ricotta blackberry stuffed giant pasta shells
Ingredients
For the filled shells
- 250 g (8.82 oz) 9 oz ricotta
- 25 g (0.88 oz) 1 ozrocket
- 15 g (0.53 oz) 0.5 oz hard cheese
- salt and pepper
- 75 g (2.65 oz) 2.5 oz blackberries
- 125 g (4.41 oz) 4.5 oz conchiglioni rigati (giant pasta shells)
For the sauce
- 1 tbsp olive oil
- 200 ml (6.76 floz) stock
- 2 cloves garlic minced
- 250 g (8.82 oz) 9 ozricotta cheese
- salt and pepper
- 75 g (2.65 oz) 2.5 oz hard cheese
To top
- 50 g (1.76 oz) 2 oz blackberries
- 10 g (0.35 oz) fresh parsley
- black pepper
Instructions
For the filling
- 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.
For the sauce
- Mix the oil, stock, garlic, ricotta, salt and pepper. Add the grated hard cheese and mix until even and smooth.
To bring it all together
- 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
For another delicious way to use blackberries, try this plum and blackberry fruit tart.
Kate - gluten free alchemist says
Wow! Utterly divine. The flavours sound amazingly good xx
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nicol says
this is interesting. Ive never thought of blackberries in a pasta shell. how unusual yet different
Angela Bethea says
Ah this is so perfect! These ricotta and blackberry stuffed pasta shells looks really appetizing. I like your recipe!
Elizabeth says
Oh my goodness this sounds fantastic! What an intriguing flavour combination!