Don't miss another issue…      Subscribe

Ricotta Stuffed Shells with Arrabbiata Sauce















Trans-fat Free


12 ounces pasta shells, jumbo
less than 36 shells
2 tablespoons olive oil
plus extra for greasing baking sheet
6 ounces pancetta
thinly sliced, diced
2 teaspoons red pepper flakes
dried and crushed
2 cloves garlic
5 cups marinara sauce
30 ounces ricotta cheese
2 containers, prefer low-fat
1 ⅓ cups Parmesan cheese
4 large egg yolks
3 tablespoons parsley leaves
freshly chopped, italian
3 tablespoon basil
leaves, freshly chopped
1 teaspoon mint leaves
freshly chopped
1 ½ teaspoons salt
½ teaspoon black pepper
freshly ground
1 cup mozzarella cheese


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 put 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.

Stir in the pancetta and sauté until golden brown, about 5 minutes.

Stir in the red pepper flakes.

Stir in the garlic and sauté until tender, about 1 minute.

Stir in the marinara sauce.

Bring the sauce to a simmer, stirring often.

In a medium bowl, mix together the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper until well combined. Set aside.

Preheat the oven to 350℉ (180℃).

Spoon 1¼ cups of the sauce over the prepared baking dish.

Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell.

Place 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.

Serve warm and enjoy!


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 23061% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 900mg 38%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 25g
Vitamin A 19% Vitamin C 7%
Calcium 27% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed