

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 Virgin Olive Oil, and Vignoli Tomato and Basil Pasta Sauce.
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 Virgin Olive Oil, and Vignoli Tomato and Basil Pasta Sauce.
1 hour
Medium
Lunch and Dinner
Vegetarian
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

Preparation
- 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.









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We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!