Directions
- 1Pour milk and heavy cream into a saucepan. Add 15g of salt. Heat gently over medium-low heat, stirring frequently, until it reaches 190°F/88C (about 5-8 minutes).
- 2Remove from heat and swirl in vinegar. Carefully and gently stir it in then let sit for 15 minutes until curds form.
- 3Line a strainer with cheesecloth and gently scoop the curds into the cloth. Let the cheese drain for 20-30 minutes.
- 4Bring a pot of salted water to a boil. Add the jumbo shells and cook for about 6 minutes, until almost al dente.
- 5Drain and toss gently with olive oil to prevent sticking. Set aside.
- 6Stack prosciutto, slice it into strips, then finely mince into small pieces.
- 7Heat a Dutch oven over medium heat with a drizzle of olive oil. Add the minced prosciutto and fry for 90 seconds, being careful not to crisp it.
- 8Add 15g/3 cloves minced garlic and cook for another minute. Stir in spinach and cook until wilted, about 2 minutes.
- 9Transfer to a cutting board, chop finely, and squeeze out any excess moisture with a towel.
- 10Wipe out the Dutch oven. Add a drizzle of olive oil, then grated onion and 15g/3 cloves of minced garlic.
- 11Add a pinch of salt and sweat the mixture for 5 minutes.
- 12Stir in chopped Calabrian chiles (or chili flakes) and fry for 2-3 minutes.
- 13Add tomato paste and cook for 1 minute until it deepens in color.
- 14Pour in the can of crushed tomatoes, 7g salt, sugar, and a splash of water.
- 15Simmer for 5 minutes, then stir in chiffonade basil.
- 16Taste and adjust seasoning.
- 17In a medium bowl, combine the drained homemade ricotta, the prosciutto-spinach mixture, heavy cream, shredded mozzarella, 75g of grated parmesan, about 20 cranks of black pepper, and 1 large egg.
- 18Stir until well combined.
- 19Preheat the oven to 425°F/220C.
- 20Fill each shell with about 2-3 tablespoons of the ricotta mixture, tucking the cheese inside using your fingers or a spoon.
- 21Nestle the stuffed shells in the sauce (I just do this in my dutch oven, but you can transfer to a baking dish if needed), arranging 18-22 shells in a crown pattern, making sure they are at least halfway submerged.
- 22Sprinkle a generous amount of grated parmesan over the shells.
- 23Cover the dish with a lid and bake for 15 minutes.
- 24Remove the lid and bake uncovered for another 15 minutes to allow the cheese to brown and the sauce to thicken slightly.
- 25Top with additional grated parmesan.
- 26Scoop out 3-4 shells per serving, top with more grated parmesan, and drizzle with a bit of spicy finishing olive oil.
Ingredients
- 2000 g whole milk
- 200 g heavy cream
- 15 g salt
- 100 g white distilled vinegar
- 340 g jumbo pasta shells
- 3 seconds olive oil
- 160 g sliced prosciutto
- 30 g minced garlic
- 225 g spinach
- 100 g grated onion
- 25 g chopped Calabrian chiles
- 75 g tomato paste
- 1 splash water
- 800 g crushed tomatoes
- 7 g salt
- 20 g sugar
- 10 g basil
- 450 g ricotta cheese
- 100 g heavy cream
- 75 g shredded mozzarella
- 75 g grated parmesan
- 1 large egg
- 20 cranks fresh black pepper
Equipment
saucepanwhiskcheeseclothsalad spinnercolanderbowldutch ovenladleone-cup measureknifecutting boardbox grater
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