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Ricotta blackberry stuffed giant pasta shells

Published on 23 August, 2017
Last Updated on 11 July, 2018 by 20 Comments

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These giant pasta shells are stuffed with a ricotta and blackberry mix for a deliciously different pasta dish!

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.

Preparing the ricotta filling for the giant pasta shells

Mix well.

Mixing the ricotta filling for this tasty pasta dish

Fold in the roughly chopped blackberries.

Roughly chopped blackberries are added to the filling mix

The ricotta and blackberry filling, ready to be spooned into the giant pasta shells before baking

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.

Parboiled giant pasta shells, ready to be filled with the ricotta and blackberry filling

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!

Ricotta blackberry stuffed giant pasta shells

For the sauce

Mix the oil, stock, garlic, ricotta, salt and pepper.

Preparing the sauce for the ricotta blackberry stuffed giant pasta shells

Add the grated hard cheese.

Grated hard cheese is added to the sauce mix

Mix until fully combined.

The cheese sauce, ready to add to the pasta dish

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.

The cheese sauce is poured into a dish ready to bake

Add the stuffed shells in a single layer.

The ricotta blackberry stuffed giant pasta shells are added to the dish

Spoon over the remaining sauce.

The remaining sauce is spooned over the ricotta blackberry stuffed giant pasta shells

Scatter the blackberries and season with plenty of black pepper.

The ricotta blackberry stuffed giant pasta shells is topped with blackberries

Bake for 25 mins until the top is bubbling and the shells are heated through. Scatter with fresh parsley.

Freshly baked ricotta blackberry stuffed giant pasta shells

Serve hot with salad.

Serve these delicious ricotta blackberry stuffed giant pasta shells with a warm salad for a filling lunch!

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

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
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.

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.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Pasta meals
Keywords: fruit, pasta
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Ricotta and blackberry stuffed giant pasta shells - a flavourful, delicious pasta dish to enjoy! #recipe #pasta

For another delicious way to use blackberries, try this plum and blackberry fruit tart.

Get Your Kids to Eat Anything by Emily Leary

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Comments

  2. Hi there, i read your bog occasionally and i own a smilar one and i wass justt wondering if you get a lot of spam
    feedback? If so how do you protect against it, any plugin or anything you can advise?

    I get so much lately it’s ddriving me insane so any help is
    very much appreciated.

    Reply

  10. Omg this looks mouthwatering!!! I’ve never put blackberrries with pasta before but this looks so appealing!

    Reply

  12. What an intriguing mix of savoury and sweet, I must say that this dish looks delicious! Feeling very hungry right now after reading this

    Reply

  15. 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!

    Reply
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