Ricotta Stuffed Shells with Arrabbiata Sauce
.
Yield
10 servingsPrep
25 minCook
36 minReady
66 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
minced |
|
| 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
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta shells, jumbo
less than 36 shells |
* |
| 3E+1 | ml |
olive oil
plus extra for greasing baking sheet |
|
| 173.4 | ml/g |
pancetta
thinly sliced, diced |
*
|
| 1E+1 | ml |
red pepper flakes
dried and crushed |
|
| 2 | cloves |
garlic
minced |
|
| 1.2 | l |
marinara sauce
|
|
| 867 | ml/g |
ricotta cheese
2 containers, prefer low-fat |
|
| 315 | ml |
Parmesan cheese
|
|
| 4 | large |
egg yolks
|
|
| 45 | ml |
parsley leaves
freshly chopped, italian |
|
| 45 | ml |
basil
leaves, freshly chopped |
|
| 5 | ml |
mint leaves
freshly chopped |
*
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
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 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!
