Ricotta Stuffed Shells with Arrabbiata Sauce
Submitted by happyzhangbo
Ricotta stuffed shells with arrabbiata sauce fills jumbo pasta shells with creamy ricotta, Parm, and herbs, then bakes in spicy pancetta-laced marinara. Italian comfort food with a fiery red-pepper kick.
YIELD
10 servingsPREP
25 minCOOK
36 minREADY
66 minRicotta stuffed shells with arrabbiata sauce takes the standard cheese-stuffed pasta and gives it a serious upgrade with spicy Italian arrabbiata. The sauce starts with diced pancetta crisped in olive oil to render its salty pork fat, then a generous shake of red pepper flakes blooms in that fat to release its heat. Marinara goes in last and simmers into a fiery, slightly smoky base.
The filling is a classic Italian three-cheese mixture, ricotta bound with grated Parmigiano-Reggiano and egg yolks for richness, plus a fragrant trio of fresh basil, parsley, and a touch of mint. The mint is the surprise that elevates this above every other stuffed shell recipe. It adds a cooling brightness that plays beautifully against the spicy sauce.
The technique that makes this dish work is parboiling the shells just to the firm side of al dente. They finish cooking inside the bubbling sauce in the oven, soaking up tomato flavor instead of getting mushy and waterlogged. A blanket of shredded mozzarella over the top crisps and bubbles into a golden brown crust.
Pro Tips
- Drain the shells onto an oiled baking sheet, not a colander. Stacked in a colander they fuse together into an inseparable cluster the moment they cool.
- Boil only about 4 to 6 minutes for the shells. Fully cooked shells turn to mush during the bake. Underdone shells finish perfectly al dente in the sauce.
- Use a piping bag (or zip-top bag with a corner snipped off) to fill the shells. Spoons make a sticky mess; piping is fast and clean.
- Spread sauce on the bottom of the dish before adding shells. This protects the bottom of each shell from drying out and creates a perfectly saucy bite throughout.
Variations
- Add a layer of sautéed spinach or chopped Swiss chard to the cheese mixture for extra greens and color.
- Skip the pancetta for a fully vegetarian version. Use a teaspoon of smoked paprika to make up for the lost smokiness.
- Use spicy Italian sausage in place of pancetta for a heartier, meatier sauce.
Ingredients
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!
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