Ricotta Stuffed Shells with Nduja Vodka Sauce

Ricotta Stuffed Shells with Nduja Vodka Sauce

Prepare the Nduja Vodka Sauce [00:03]

1. Heat olive oil in a pan and sauté the minced shallot and chopped chili pepper.
2. Add the nduja sausage and tomato paste, stirring well to combine.
3. Pour in the heavy cream and stir until the sauce is creamy and consistent.
4. Season with salt and pepper to taste, then remove from heat.

Prepare the Filling [00:24]

1. Blanch the fresh spinach in boiling water for a short time.
2. Transfer the spinach to an ice bath to stop the cooking process.
3. Squeeze the excess water from the spinach and chop it finely.
4. In a bowl, combine the ricotta cheese, chopped spinach, lemon zest, egg yolks, salt, and pepper. Mix until smooth.
5. Transfer the mixture to a piping bag.

Assemble and Bake [00:41]

1. Pipe the ricotta mixture into the cooked jumbo pasta shells.
2. Spread a layer of the nduja vodka sauce on a baking tray or dish.
3. Arrange the stuffed shells on top of the sauce.
4. Drizzle more sauce over the shells and top with shredded mozzarella cheese.
5. Bake in the oven until the cheese is melted and bubbly.
6. Garnish with fresh herbs before serving.