Spicy Nduja and Ricotta Stuffed Shells

Ingredients

• 24 jumbo pasta shells (conchiglioni)
• 100 g nduja
• 450 g fresh ricotta
• 1 egg
• 50 g Parmigiano-Reggiano, grated
• 2 tbsp fresh basil, chiffonade
• ½ tsp salt
• 2 tbsp olive oil
• 4 cloves garlic, sliced
• 800 g crushed tomatoes
• 1 tsp sugar
• ½ tsp chilli flakes
• 200 g fior di latte or low-moisture mozzarella, torn
• Extra Parmesan to finish

Instructions

1. 1

   Cook pasta shells in heavily salted water until just barely al dente (2 minutes less than package directions). Drain, rinse with cold water, and spread on a tray to cool.

2. 2

   Preheat oven to 190 °C (375 °F). Make the tomato sauce: heat olive oil and gently fry the garlic for 1 minute. Add nduja and stir until it melts into the oil, about 2 minutes. Add crushed tomatoes, sugar, chilli flakes, and a pinch of salt. Simmer for 15 minutes.

3. 3

   Mix ricotta, egg, grated Parmesan, basil, and salt in a bowl until smooth. Taste and season.

4. 4

   Spread half the tomato sauce over the base of a large baking dish. Fill each shell generously with the ricotta mixture and nestle close together in the dish.

5. 5

   Spoon the remaining sauce over the shells and top with torn fior di latte.

6. 6

   Cover with foil and bake for 20 minutes, then uncover and bake for a further 15 minutes until bubbling and golden. Scatter extra Parmesan on top and rest for 5 minutes before serving.