Cheesy Stuffed Shells

Steps

1. 1
   Make the homemade ricotta by heating milk and heavy cream to 88°C (190°F) over medium-low heat with salt, stirring frequently for 5-8 minutes. Remove from heat and gently stir in vinegar, then let sit for 15 minutes. Pour curds into a cheesecloth-lined strainer and drain for 20-30 minutes.
2. 2
   Bring salted water to a boil, add pasta shells and cook for about 6 minutes until nearly al dente. Drain and toss gently with olive oil to prevent sticking.
3. 3
   Stack and slice prosciutto thinly, then mince into small pieces. Heat olive oil in a Dutch oven, fry the minced prosciutto for 90 seconds without crisping. Add garlic and cook for 1 minute, then add spinach and wilt for 2 minutes. Transfer to a cutting board, chop finely, and squeeze out excess moisture with a paper towel.
4. 4
   In the Dutch oven, sweat grated onion, garlic, and salt in olive oil for 5 minutes. Add calabrian chiles and fry for 2-3 minutes, then add tomato paste and cook for 1 minute. Pour in crushed tomatoes, salt, sugar, and a splash of water, simmer for 5 minutes, then stir in fresh basil and adjust seasoning to taste.
5. 5
   Combine the drained ricotta, prosciutto-spinach mixture, heavy cream, shredded mozzarella, grated parmesan, black pepper, and egg in a medium bowl. Stir until well combined.
6. 6
   Preheat oven to 220°C (425°F). Fill each shell with about 2-3 tablespoons of ricotta mixture, tucking the cheese inside with your fingers or a spoon. Nestle 18-22 stuffed shells into the sauce in a circular pattern, ensuring they are at least halfway submerged.
7. 7
   Sprinkle generously with grated parmesan, cover with a lid, and bake for 15 minutes. Remove the lid and bake uncovered for another 15 minutes to brown the cheese and thicken the sauce.
8. 8
   Top with additional grated parmesan. Scoop 3-4 shells per serving onto plates, top with more parmesan, and drizzle with a bit of spicy finishing olive oil.