Directions
- 1Make ricotta cheese by heating milk, cream, and salt to 190°F. Remove from heat and gently stir in vinegar; let sit for 15 minutes.
- 2Boil salted water; add jumbo pasta shells, cook for 6 minutes until al dente. Drain, and toss gently with olive oil.
- 3Prepare the prosciutto and spinach filling by mincing prosciutto, sauteing in olive oil, adding minced garlic, and wilted spinach. Chop finely and squeeze out excess water.
- 4Prepare the marinara sauce by sauteing grated onion and minced garlic in olive oil until softened. Add Calabrian chiles, tomato paste, and simmer for 1 minute. Add crushed tomatoes, salt, sugar, and water; simmer for 5 minutes. Stir in basil and taste, adjust seasonings.
- 5Combine ricotta, prosciutto-spinach mixture, heavy cream, mozzarella, parmesan, pepper, and egg. Stir until well combined.
- 6Preheat oven to 425°F. Fill each shell with 2-3 tablespoons of the ricotta filling. Arrange shells in the marinara sauce, ensuring they are halfway submerged.
- 7Sprinkle parmesan cheese over the shells. Cover with a lid and bake for 15 minutes. Remove the lid and bake uncovered for another 15 minutes.
- 8Serve by scooping 3-4 shells onto a plate, top with parmesan and drizzle with 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
- 1 salt
- 1 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 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
- 20 cranks fresh black pepper
- 1 large egg
- 1 olive oil
Equipment
saucepanwhiskcheeseclothsalad spinnercolanderbowlDutch ovenladleone-cup measureknifebox grater
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