Stuffed Shells with Arrabbiata SauceFrom jkstern 10 years ago
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells) shopping list
- 2 tablespoons olive oil, plus extra for greasing baking sheet shopping list
- 6 ounces thinly sliced pancetta, diced shopping list
- 2 teaspoons dried crushed red pepper flakes shopping list
- 2 garlic cloves, minced shopping list
- 5 cups marinara sauce shopping list
- 2 (15-ounce) containers whole milk ricotta cheese shopping list
- 1 1/3 cups grated Parmesan shopping list
- 4 large egg yolks shopping list
- 3 tablespoons chopped fresh Italian parsley leaves shopping list
- 3 tablespoon chopped fresh basil leaves shopping list
- 1 teaspoon chopped fresh mint leaves shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 cup shredded mozzarella cheese shopping list
How to make it
- Preheat the oven to 350 degrees F.
- 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.
- 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.
The Cookjkstern Long Island City, NY
The Rating7 people
These are incredible!jo_jo_ba in Oshawa loved it
This sounds wonderful! I don't care where you got it, just glad you posted it because I would have never found it otherwise.gramma58 in Chesterfield loved it
a recipe thaat is good deserves being seen thanks bunchesmomo_55grandma in Mountianview loved it
- Not added to any groups yet!