Name: Ricotta blackberry stuffed giant pasta shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 250 g 9 oz ricotta; 25 g 1 ozrocket; 15 g 0.5 oz hard cheese; salt and pepper; 75 g 2.5 oz blackberries; 125 g 4.5 oz conchiglioni rigati (giant pasta shells); 1 tbsp olive oil; 200 ml stock; 2 cloves garlic (minced); 250 g 9 ozricotta cheese; salt and pepper; 75 g 2.5 oz hard cheese; 50 g 2 oz blackberries; 10 g fresh parsley; black pepper

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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.

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Ricotta blackberry stuffed giant pasta shells

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings:

Author: Emily Leary

Garlicky, peppery ricotta and sweet blackberries in giant pasta shells. Divine!

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Metric - Ounces

Ingredients

For the filled shells

250 g 9 oz ricotta
25 g 1 ozrocket
15 g 0.5 oz hard cheese
salt and pepper
75 g 2.5 oz blackberries
125 g 4.5 oz conchiglioni rigati (giant pasta shells)

For the sauce

1 tbsp olive oil
200 ml stock
2 cloves garlic minced
250 g 9 ozricotta cheese
salt and pepper
75 g 2.5 oz hard cheese

To top

50 g 2 oz blackberries
10 g 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.