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 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.
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!
Jacqueline says
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!
stephanie says
What an unusual recipe, I’ve not had this combination of flavours before but it looks absolutely delicious! x
hannah says
This looks very interesting. Not sure i would like the combination myself
MELANIE EDJOURIAN says
The recipe sounds delicious. I do love adding in fruit to my meals where I can. It looks great with the dark purple.
Francesca says
Omg this looks mouthwatering!!! I’ve never put blackberrries with pasta before but this looks so appealing!
five little doves says
Wow this looks delicious! I would NEVER have thought of using blackberries in a pasta dish but it looks so good! I love ricotta!
Susan R says
What an intriguing mix of savoury and sweet, I must say that this dish looks delicious! Feeling very hungry right now after reading this
Mel says
Oh wow what an interesting combination – these look and sounds so delicious!
Sarah Bailey says
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.
Olivia Jade says
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!
Patrick says
This looks like a perfect swing dish…good for either brunch or dinner. How did you and your family like it?
Helen says
Looks delicious! I’m always looking for excuses to include cheese in meals so this is perfect haha
Corina Blum says
These look delicious and quite unusual too which is great! I’d love to try them.
rebecca beesley says
this looks amazing! What a fabulously unique idea for blackberries! x
Alix @A Hedgehog in the Kitchen says
Emily, these stuffed shells look incredible! I love the idea of adding blackberries. I can’t wait to try this recipe. Thanks!