Recipe

Stuffed Shells With Arrabbiata Sauce Recipe

	Oldgringo / All my dishes 3 months, 3 weeks ago Stuffed Shells with Arrabbiata Sauce is a dish of creamy cheese filled seashell pasta with a hot, zesty tomato sauce. Prep:60m Cook:30m Servings:6	Oldgringo
	stuffed pasta

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Ingredients

6 ounces jumbo pasta shells (approximately 18 shells)

2 tablespoons olive oil

3 ounces diced thinly sliced pancetta (bacon)

1 teaspoon dried crushed red chile flakes

1 minced garlic clove

3 cups Basic Tomato Sauce;*See Recipe

1 15-oz ricotta cheese

1/2 cup grated Parmesan cheese

2 beaten egg yolks

1-1/2 tablespoons chopped fresh Italian parsley leaves

1-1/2 tablespoon chopped fresh basil leaves

1/2 teaspoon chopped fresh mint leaves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup shredded mozzarella cheese

Directions

Preheat the oven to 350°F.

Oil the bottom and sides of an 8-1/2 X 11-inch baking dish and reserve until needed.

To prepare the pasta:

Boil the pasta shells in a large pot of boiling salted water until they are slightly tender but still quite firm to the bite, about 4 to 6 minutes. The shells will continue cooking in the oven after they have been stuffed.

Remove the boiling pot from the heat and add cold tap water until the shells can be handled. Reserve until needed.

To prepare the cheese filling:

Cream the ricotta cheese and stir in the Parmesan cheese, beaten egg yolks, chopped basil, parlsey and mint, salt and black pepper. Reserve until needed.

To prepare the Arrabbiata sauce:

Heat the oil over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Add the red chile flakes and the garlic, sautéing until tender, about 1 minute more.

Stir in the Basic Tomato Sauce. Bring the sauce to a boil, then reduce to a slow simmer, stirring often.

To Stuff the shells:

Spread a light coating of the Arrabbiata sauce over the bottom of the oiled baking dish.

Stuff the cooked shells with about two tablespoons of the cheese filling per shell. Arranging the shells in the prepared dish.

Spoon the remaining Arrabbiata sauce over the stuffed shells and sprinkle the grated mozzarella over the top of the sauce.

Bake in the preheated oven until the cheese filling is heated through and the cheese topping is a golden brown, about 25 to 30 minutes.

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Comments

lunasea 3 months, 3 weeks ago said:
Thanks so much for the recipe, R. I can't wait to try this out and I'll let you know when I make it. This just sounds so delicious and I love Arrabbiata Sauce. Great post! =)