Ricotta blackberry stuffed giant pasta shells

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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4.88 from 8 votes

Ricotta blackberry stuffed giant pasta shells

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

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Pasta meals

Cuisine: Italian

Keyword: fruit, pasta

Servings: 4

Author: Emily Leary

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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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