20. March 2026

Big Mack Pasta Shells

Forget standard stuffed shells. These are oversized conchiglioni (giant pasta shells) cradling a rich, umami-packed filling that redefines seafood pasta. At the heart of the dish is flaky smoked or pan-seared mackerel, a protein powerhouse with a deep, savoury profile. This isn't just mixed in; it's meticulously blended into a whipped cloud of creamy, subtly tangy ricotta cheese. The filling is then sharpened with the briny pop of capers and a whisper of parsley.

Ingredients (Serves 2) 

• 250g Jumbo Pasta Shells
• 2 cups ricotta cheese
• 1 whole Mackerel (or fillets)
• 1 cup chopped spinach and 1 tbsp capers
• 1/4 cup roughly chopped Kalamata Olives
• 1/2 tsp garlic powder
• 1/2 cups grated Parmigiano and/or mozzarella
• 1 egg, beaten
• Pinch salt and Cracked Black Pepper
• 2-3 cups any simple Marinara Sauce
• Fresh chopped parsley, for garnish

Instructions

• Boil the pasta shells for 5 minutes, then drain the water to stop cooking. Add strained ricotta cheese to a large bowl.
• Drain cans of mackerel and with a fork, flake the mackerel into the bowl with the ricotta cheese.
• Mix in spinach, olives, garlic powder, cheese, capers,beaten egg, and a pinch of salt and pepper. 
• Into the baking dish, pour just enough marinara to coat the bottom of the dish so the shells don't stick.
• Fill each shell with ricotta mix
• Spoon some of the marinara sauce over the shells. 
• Sprinkle some extra cheese over the shells.
• Finally, cover the shells with tinfoil and bake in the over for 20 minutes.
• Sprinkle over chopped parsley.