Stuffed Shells with Arrabbiata Sauce

Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
  • 2 tablespoons olive oil, plus extra for greasing baking sheet
  • 6 ounces thinly sliced pancetta, diced
  • 2 teaspoons dried crushed red pepper flakes
  • 2 garlic cloves, minced
  • 5 cups marinara sauce
  • 2 (15-ounce) containers whole milk ricotta cheese
  • 1 1/3 cups grated Parmesan
  • 4 large egg yolks
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves
  • 1 teaspoon chopped fresh mint leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese
Directions
Watch how to make this recipe.
  • Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

  • Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

  • Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

  • In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

  • Preheat the oven to 350 degrees F.

  • Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

  • Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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