🐚 From Jersey to the Lowcountry: My Ricotta & Arugula Stuffed Shells in Spicy Amatriciana Sauce

By Jacq from Jersey

I’ve been craving stuffed shells lately, and today I just couldn’t wait any longer! This is one of those recipes that feels fancy but is actually simple to put together—especially if you do it in stages like I did. First, I made my sauce, then cooked and cooled the shells, wilted the arugula, mixed up the creamy ricotta filling, and finally stuffed those beautiful shells before popping them in the oven.

The Sauce: Amatriciana Magic

For the sauce, you’ll need:

2 tablespoons organic extra-virgin olive oil
4 ounces guanciale or pancetta, diced
1 onion, chopped
A big pinch of hot red crushed pepper flakes
3 large garlic cloves, minced
Sea salt and organic ground pepper
½ teaspoon dried oregano
1 (28-ounce) can organic crushed tomatoes

In a saucepan over medium heat, warm the olive oil and cook the pancetta until it’s crispy—about five minutes. Add the onion and sauté until translucent. Toss in the red pepper flakes and garlic, seasoning with salt and pepper. Once the garlic starts to brown, stir in the tomatoes with their juices, bring to a boil, then reduce the heat to low. Add oregano and simmer for 15–20 minutes. Season to taste, then set aside.

The Shells & Filling

You’ll need:

1 pound jumbo pasta shells (you’ll probably have a few extras)
2 tablespoons olive oil
2 cups baby arugula
3 cups whole milk ricotta cheese
¼ cup grated Pecorino Romano, plus more for topping
1 egg, lightly beaten
Salt and pepper to taste

Bring a large pot of salted water to a boil and cook the shells for about two minutes less than the package instructions. Drain well and lay them out in a single layer on a baking sheet to cool.

Preheat the oven to 375°F.

In a frying pan (or the same pot you used for the pasta), heat the olive oil over medium-high. Add the arugula and sauté just until wilted—about two minutes. Transfer to a cutting board, chop finely once cooled, and set aside.

In a large bowl, mix together the ricotta, Pecorino, and egg. Stir until creamy and smooth. Add the chopped arugula, season with salt and pepper, and mix again.

Spread about ¼ cup of sauce on the bottom of a 9×13″ baking dish. Fill each shell with the ricotta mixture—don’t overstuff them! Arrange the shells open side up in the baking dish, spoon the rest of the sauce over the top, and sprinkle generously with more Pecorino.

Cover with foil and bake for 25–30 minutes, until the sauce is bubbling and the cheese is melted. Let cool slightly before serving.

Comfort in Every Bite

This meal was everything I hoped for—hearty, satisfying, and full of that cozy Italian comfort I love so much. The salty bite of pancetta in the sauce pairs perfectly with the creamy ricotta and peppery arugula. We ate the WHOLE thing! Dinner then lunch….

If you’ve never made stuffed shells from scratch before, give this recipe a try. It’s easier than it looks and tastes absolutely amazing. And remember—taste your ricotta filling before stuffing to make sure it’s seasoned the way you like it!

As always, let me know if you try this one out and tag me—I love seeing your creations!

Want more recipes like this?
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