Ricotta-Stuffed Pasta Shells with Pork Ragu

Ricotta-Stuffed Pasta Shells

Hot, delicious, rich, and comforting—these stuffed pasta shells are the ultimate cozy meal.

Ingredients

For the Sauce:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 250g pork mince (or leave out for a vegetarian version)

• 2 can (400g) chopped tomatoes

• 1 tbsp tomato paste

• 1 tsp chopped fresh thyme

• 3 tablespoons of balsamic vinegar

• Salt and pepper, to taste

For the Filling:

• 250g ricotta

• 150g frozen spinach, defrosted, squeezed dry and chopped

• 1 handful fresh basil, chopped

• 1 egg, beaten

• ¼ tsp nutmeg

• Salt and pepper, to taste

To Assemble:

• 250g large pasta shells (conchiglioni)

• 100ml cream

• 50g Parmesan, grated (or more—don't be shy!)

Method

1. Cook the Pasta

   • Bring a large pot of salted water to a boil.

   • Cook the pasta shells until al dente.

   • Drain and refresh under cold water to stop the cooking process.

2. Make the Sauce

   • Heat olive oil in a pan over medium heat.

   • Add the pork mince and cook until browned.

   • Add onion, thyme and garlic, cooking until soft and fragrant.
   • Stir in tomato paste and vinegar. Let that reduce and then add in you canned tomatoes.

   • Simmer for 20-35 minutes until rich and thick. At least. 

3. Prepare the Filling

   • In a bowl, combine ricotta, chopped spinach, basil, beaten egg, nutmeg, salt, and pepper.

   • Mix well until smooth.

4. Fill the Shells

   • Spoon the ricotta mixture into a piping bag (or use a small spoon) and fill each pasta shell generously.

5. Assemble & Bake

   • Preheat oven to 180°C (350°F).

   • Spread the sauce over the bottom of an ovenproof dish.

   • Nestle the stuffed shells into the sauce.

   • Drizzle with cream and top with grated Parmesan.

   • Bake for 25–30 minutes, until bubbling and golden.

6. Serving

   • Dig in while it's hot—the creamy ricotta filling and rich ragu make this dish irresistible.

Enjoy

Del x