Joseph Denison Carey's spicy stuffed pasta shells
Wholesome and delicious, Joseph Denison Carey’s stuffed pasta shell bake is sure to be a new family favourite. Creamy and cheesy, with a hint of heat from his arrabbiata sauce, this dish is super easy to whip up on a weeknight. Plus, put together in just one pan - it saves on the washing up too!
Joseph’s spicy stuffed pasta shells
Serves: 2-4
Ingredients
250g large pasta shells
For the filling:250g spinach250g ricotta250g mascarponeSalt, to tasteFreshly grated nutmeg, to taste (approximately 1½ tsp)
For the sauce:2 onions, sliced2 cloves garlic, sliced1 tsp chilli flakesOlive oil, for frying2 tbsp tomato pureeAbout 400ml waterSalt, to tasteParmesan, to finish
Method
1. Preheat the oven to 200℃.
2. Cook the pasta until very al dente (approximately 8 minutes) then drain and refresh in cold water. Drain again and set aside.
3. Briefly blanch the spinach in the leftover pasta water, drain and squeeze out any excess water, then finely chop.
4. Mix together the ricotta, mascarpone and chopped spinach and season with salt and nutmeg to taste.
5. In a large, shallow ovenproof pan (approximately 28cm diameter) cook the onion, garlic and chilli in some olive oil until softened. Add the tomato puree and water and bring to a simmer, then season to taste.
6. Spoon or pipe the ricotta filling into the cooked pasta shells then sit them in the sauce.
7. Cover with grated Parmesan and cook in the oven for 20 minutes. Serve.