A decadent, savory dish perfect for special dinners or cozy weekend meals, these homemade stuffed shells are cooked in the Blackstone Pizza Oven. Filled with prosciutto, spinach, and a rich blend of cheeses (including homemade ricotta), they’re nestled in a luscious homemade marinara sauce and baked until golden and bubbly.

---

Ingredients

For the Filling

• 2 packages prosciutto, finely chopped (chop in both directions for bite-sized pieces)
• 1 generous handful fresh spinach
• 2 cups ricotta cheese (see homemade recipe below)
• 1 cup heavy cream
• 1 to 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (plus extra for topping)
• 1 egg
• Fresh ground black pepper, to taste

For the Pasta

• 1 box jumbo shell pasta (boiled according to package directions, drained, and tossed with olive oil)

For the Sauce & Assembly

• Homemade marinara sauce (see recipe below)
• Extra grated Parmesan, for topping

---

Instructions

1. Prepare the Filling

1. Finely chop the prosciutto.
2. Fry prosciutto in a pan until slightly crisp.
3. Add spinach to the pan and cook until wilted.
4. Remove, chop finely, and pat dry with paper towels.
5. In a large mixing bowl, combine ricotta, heavy cream, mozzarella, Parmesan, and egg.
6. Stir in the prosciutto and spinach, and season with fresh ground pepper.

2. Cook the Pasta

1. Boil jumbo shells according to package instructions.
2. Drain and toss with olive oil to prevent sticking.

3. Assemble the Shells

1. Preheat the Blackstone Pizza Oven.
2. Spread a layer of marinara sauce in a baking pan.
3. Gently open each shell and fill with the prosciutto-cheese mixture.
4. Arrange filled shells in the sauce.
5. Top with extra Parmesan.

4. Bake & Finish

1. Place the baking pan in the Pizza Oven.
2. Bake for about 10 minutes, or until the cheese melts and browns slightly.
3. Remove, sprinkle with more Parmesan, and serve with additional sauce.

---

Homemade Ricotta

• ½ gallon (2000g) whole milk
• ¾ cup + 2 Tbsp (200g) heavy cream
• 2¼ tsp (15g) salt
• ⅓ cup + 1 Tbsp (100g) white distilled vinegar

1. Line a colander with 4 layers of cheesecloth over a large bowl.
2. Heat milk, cream, and salt in a saucepan over medium heat until it reaches 190°F (88°C), whisking frequently.
3. Add vinegar and stir gently. Let sit 15 minutes to allow curds and whey to separate.
4. Pour into cheesecloth, lift, and drain for about 20 minutes.

---

Homemade Marinara Sauce

• Olive oil
• ½ onion, grated
• 3–4 cloves garlic, minced
• 28 oz (795g) crushed tomatoes
• 1 tsp (5g) salt
• 2½ tsp (10g) sugar
• 1 tsp dried basil
• ½ tsp dried oregano
• Pinch chili flakes

1. Blend tomatoes, salt, sugar, basil, oregano, and chili flakes until smooth.
2. Heat olive oil in a saucepan over medium heat.
3. Add onion and garlic, sauté until softened.
4. Add tomato mixture, bring to a bubble, then reduce to low.
5. Simmer 15–20 minutes until thickened.