Stuffed Shells with Arrabbiata Sauce

TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: --
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
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      Directions

      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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      • on May 03, 2011

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        This was a great recipe~ I did make it my own ~ I did use sausage and mushrooms and used marscapone cheese instead of ricotta~ my husband who is not only itallian himself but has a ton of itallian friends who cook for him said it was the best shells he ever had and wanted to make sure it wasn't to hard so I would make them again soon! It was super simple even the sauce and so he's getting his wish at the end of this week~ lol~ {2 weeks from first time}

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