Calvin made these shells for me a few weeks ago and if that’s not commitment, I don’t know what is! This is the ultimate comfort dish, while still tasting bright (lemon zest) and fresh (simple homemade tomato sauce). If you like a little kick, you’ll love the addition of “Nduja, a spicy calabrian sausage, if not, skip it. There’s plenty of room for error, so pour yourself a glass and work with what ya’ve got! See how it’s made here.

Total Time: 2 Hours, Serves 4

Ingredients

• 250 g (or half a bag) of small shells, known as Conchiglioni cooked 2 minutes under the al dente recommendation. If you can only find big shells, that’s okay! Just use the same measurements

For the Sawce:

• ¼ cup olive oil

• 4 garlic cloves, sliced (but not paper thin)

• 1 small yellow onion (or half a large one) minced

• ¼ teaspoon smoked paprika

• 1 teaspoon dried oregano

• Crushed red pepper, as preferred

• Kosher salt

• 2 28 ounce cans of peeled tomatoes

• Glug of red wine

For the Filling:

• 3 cups whole milk ricotta

• 1 bunch of spinach, blanched and finely chopped

• The zest and juice of 1 lemon

• Black pepper

• Kosher salt

• ½ cup grated Parmesan cheese

• ‘Nduja

• Fresh basil

Make it!

1. Pre-heat the oven to 425°F.

2. Before you begin the sauce or the filling, you’ll want to cook your pasta and blanch your spinach, with the same pot of water! Bring a large pot of salted water to boil and cook the shells for about 2 minutes under the al dente recommendation. Remove with a slotted spoon and drizzle the shells with olive oil (to prevent sticking) and set aside. While the water is still boiling, add in your spinach and cook for 1 minute. Pull the spinach out and place into an ice bath. Remove and squeeze as much moisture as possible out with your hands. Place into a clean towel and squeeze once more and then finely chop the spinach. Set aside. Remove your ‘nduja from the fridge to warm up.

3. Make your sawce! Heat a large dutch oven over medium-high heat. Add olive oil and when it shimmers, add your garlic. We are just flavoring the oil at this point, so once the garlic becomes golden and crispy, remove and set aside. Add your onion into the oil next and cook for 2 minutes. Then add the smoked paprika, dried oregano, crushed red pepper, and a few generous pinches of salt (you’ll need more). Stir for 1 minute and then add your tomatoes, crushing with a wooden spoon in the pot. Salt generously again and taste. If it needs more, continue adjusting until the salt level is correct. Bring to a bubbling simmer and splash in a glug of red wine. Adjust down to a simmer and cook uncovered for 20-30 minutes. 

4. Make your filling! In a large bowl, add ricotta, spinach, lemon zest, lemon juice, a few grinds of black pepper, a few pinches of salt, and Parmesan cheese. Stir to combine and taste for salt. Add more if needed.

5. Stuff! Layer a 9 x 13 baking dish with several ladles of sawce and even out. Slice your ‘Nduja into small pieces, about the size of a hazelnut. It will become workable as you warm it up with your hands. Smear the piece of ‘Nduja on the bottom of a shell and fill the rest with the ricotta filling. Repeat for all of the shells and arrange them in the baking dish so that they are touching but not squished. Tear fresh basil all over the shells and ladle with more sawce, until mostly covered. Grate parmesan cheese and bake uncovered for 20-30 minutes, until bubbling. Serve with more Parmesan and enjoy!