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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


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


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.