Recipes

Vignoli-style stuffed pasta shell

Let’s prepare this flavorful stuffed shell pasta, "Vignoli style," using three of our beloved products: Biancolilla Monocultivar Extra Virgin Olive Oil, Basil Infused Extra...

Biancolilla Monocultivar Extra Virgin Olive Oil

Ingredients

Serves: 3

12 semolina pasta shells
8 oz. fresh ricotta cheese
1 cup ham, thinly sliced and coarsely shredded
1 cup PDO Parmigiano Reggiano cheese (24 months aged), divided
1 ½ tablespoons finely chopped parsley
¼ teaspoon garlic powder
¼ teaspoon grated nutmeg
2 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
1 tablespoon Vignoli Basil Infused Extra Virgin Olive Oil
1 medium egg
Salt to taste
Freshly ground black pepper to taste
10.5 oz. Vignoli Tomato and Basil Pasta Sauce

12 semolina pasta shells
220 grams fresh ricotta cheese
80 grams ham, thinly sliced and coarsely shredded
80 grams PDO Parmigiano Reggiano cheese (24 months aged), divided
1 ½ tablespoons finely chopped parsley
¼ teaspoon garlic powder
¼ teaspoon grated nutmeg
2 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
1 tablespoon Vignoli Basil Infused Extra Virgin Olive Oil
1 medium egg
Salt to taste
Freshly ground black pepper to taste
300 grams Vignoli Tomato and Basil Pasta Sauce

Directions

Bring a large pot of salted water to a boil and cook semolina pasta shells according to the package instructions.
Drain the pasta and place bottom-side up in a single layer into a large dish lined with kitchen paper. Let completely cool.
Preheat the oven to 356°F (180°C), in static mode (fan off).
In a large bowl combine ricotta cheese, ham, PDO Parmigiano Reggiano cheese, chopped parsley, garlic powder, grated nutmeg, Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, Vignoli Basil Infused Extra Virgin Olive Oil, and the egg. Stir until well combined.
Season with salt and pepper and stir again.
Pour the Vignoli Tomato and Basil Pasta Sauce 10.5-by-7.5-inch oven dish.
Stuff the semolina pasta shells with the ricotta and ham mixture using a small spoon, then arrange them side by side in the oven dish over the Vignoli Tomato and Basil Pasta Sauce
Sprinkle with PDO Parmigiano Reggiano Cheese and bake for 15 minutes, or until crisp and golden brown.
Let rest for 5 minutes before serving.

Bring a large pot of salted water to a boil and cook semolina pasta shells according to the package instructions.
Drain the pasta and place bottom-side up in a single layer into a large dish lined with kitchen paper. Let completely cool.
Preheat the oven to 356°F (180°C), in static mode (fan off).
In a large bowl combine ricotta cheese, ham, PDO Parmigiano Reggiano cheese, chopped parsley, garlic powder, grated nutmeg, Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, Vignoli Basil Infused Extra Virgin Olive Oil, and the egg. Stir until well combined.
Season with salt and pepper and stir again.
Pour the Vignoli Tomato and Basil Pasta Sauce 10.5-by-7.5-inch oven dish.
Stuff the semolina pasta shells with the ricotta and ham mixture using a small spoon, then arrange them side by side in the oven dish over the Vignoli Tomato and Basil Pasta Sauce Sprinkle with PDO Parmigiano Reggiano Cheese and bake for 15 minutes, or until crisp and golden brown.
Let rest for 5 minutes before serving.