Family friendly Main Italian

Ricotta and salami stuffed shell pasta bake

Name: Ricotta and salami stuffed shell pasta bake
Cuisine: /italian
Ingredients: 500g large shell pasta; 50.00 ml extra virgin olive oil; 2 bay leaves; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 80g finely chopped mild salami; 2 x 400g jars sugo semplice with basil (see notes); Fried basil leaves, to serve; 500g firm ricotta; 60g fresh breadcrumbs; 50.00 ml finely chopped preserved lemon rind, plus extra, thinly sliced, to serve; 50.00 ml finely chopped basil

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by Dominic Smith

Aug 28, 2024

Comforting pasta dishes don't get much better than this stuffed shell pasta bake. Inspired by classic Italian flavours of creamy ricotta and salty salami, this easy weeknight dish is perfect for families, or those looking for delicious leftovers to enjoy the next day.

Recipe note: You’ll need a 2.25L baking dish.

500g large shell pasta
2 1/2 tbs extra virgin olive oil
2 bay leaves
1 onion, finely chopped
3 garlic cloves, finely chopped
80g finely chopped mild salami
2 x 400g jars sugo semplice with basil (see notes)
Fried basil leaves, to serve

Ricotta filling

500g firm ricotta
60g fresh breadcrumbs
2 1/2 tbs finely chopped preserved lemon rind, plus extra, thinly sliced, to serve
2 1/2 tbs finely chopped basil

Method

1.

Preheat oven to 220°C/200°C fan-forced. Grease a 2.25L baking dish.
2.

Cook pasta for 2 minutes less than packet instructions, then drain and rinse under cold water. Set aside.
3.

Meanwhile, to make ricotta filling, place all ingredients in a large bowl and mix to combine. Season to taste. Stuff each pasta shell with ricotta filling and refrigerate until ready to use.
4.

Heat the oil in a large frypan over medium-high heat. Reduce heat to low and add bay leaves, onion, garlic and salami, and cook, stirring occasionally, for 5 minutes, or until onion is softened. Gradually stir in sugo until combined.
5.

Transfer sauce to the prepared dish and top with pasta shells. Bake for 30-35 minutes, until golden.
6.

To serve, place dish on a wooden board and scatter with fried basil leaves.

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Recipe Notes

You can make the ricotta stuffing up to 3 days ahead. Keep stored in an airtight container in the fridge. You can also fill the shells a day in advance.

If you have leftover cooked shells after stuffing, simply place them on the bottom of the dish and top with the stuffed pasta shells, then bake. Sugo semplice translates to ‘simple sauce’ in Italian. We used Mutti Sugo Semplice with basil. It’s available from selected supermarkets and specialty grocers.