Stuffed Shells with Arrabbiata Sauce

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I've been making this for quite some time now and each time it comes out amazing! The only difference I have done is use 1 teaspoon, instead of 2, of dried crushed red pepper flakes since I'm very sensitive to spicy food.

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yummy yummy easy to make taste great

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Loved it! And my husband too!!

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For the gluten intolerant or celiac, just use two 8 oz. boxes Tinkyada Pasta Joy Brown Rice Pasta Grand Shells instead of mainstream pasta durum wheat shells; they hold up well when reheating. This is one of those leftover dishes that gets better with each day it hangs out in the refrigerator.

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Giada does it AGAIN! Her recipes NEVER disappoint. This is a fantastic dish. Prep is very easy.

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fantastic. it was a winner for sure! the sauce has a bite, thanks to the pepper flakes, and the recipe as a whole was absolutely delicious. I will definitely make this a "go-to" recipe for guests, since I can prepare it ahead of time and cook it when the time is right!

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Time consuming, especially if you make the marinara sauce yourself, but delicious as written...rich, spicy, satisfying. Pancetta and all 3 fresh herbs are essential ingredients. I made a half-batch...a test...and will make again, probably as a do-ahead for a party. Impressive keeper.

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Outstanding !! This might be the best sauce I've ever had. Giada has done it again.

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I know what you're thinking...stuffed shells - yawn - snooze fest- boring. Not these. Hands down....these were the best stuffed shells I ever had. I wouldn't change anything about the recipe. Absolutely delicious and easy to make! We made an appetizer of bruschetta to accompany the meal. I'll add garlic bread next time. This one is a keeper!

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Fabulous! Made it fairly close to the recipe, but added chopped canned artichokes to the cheese mixture. Raves from the crowd!