Ingredients (4 servings):
• 250 g jumbo pasta shells
• 1 jar Sapori di Vera Mango & Chili Arrabbiata
• 200 g ricotta cheese
• 100 g fresh spinach, wilted and chopped
• 50 g grated parmesan
• Olive oil, salt, pepper
Steps:
1. Preheat oven to 180°C.
2. Cook pasta shells until just al dente, drain and cool slightly.
3. Mix ricotta, spinach, and half the parmesan. Season with salt and pepper.
4. Stuff each shell with the ricotta mixture and place in a baking dish.
5. Pour the Mango & Chili Arrabbiata sauce over the shells.
6. Sprinkle remaining parmesan, drizzle with olive oil, and bake for 20 minutes.
Wine pairing:
• Rosé from Provence — bright and fruity, balances the chili and complements mango sweetness.
• Alternative: Vermentino — a coastal white with citrus and herbal notes that cuts through the richness.