Stuffed Shells With Arrabbiata Sauce
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
41
Sourness
39
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
5 cups
Marinara Sauce1.333333 cups
Grated Parmesan4 large
Egg Yolk3 tbsp
Basil Leaves (chopped fresh)1.5 tsps
SaltDirections:
1
Watch how to make this recipe
2
Lightly oil a 12 by 9 by 2-inch baking dish and set aside
3
Lightly oil the baking sheet and set aside
4
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
5
You will continue cooking the shells in the oven after they have been stuffed
6
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
7
Heat the oil in a heavy medium saucepan over medium heat
8
Add the pancetta and saute until golden brown, about 5 minutes
9
Add the red pepper flakes
10
Add the garlic and saute until tender, about 1 minute
11
Add the marinara sauce
12
Bring the sauce to a simmer, stirring often
13
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper
14
Set aside
15
Preheat the oven to 350 degrees F
16
Spoon 1 1/4 cups of the sauce over the prepared baking dish
17
Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell
18
Arrange the shells in the prepared dish
19
Spoon the remaining sauce over the shells, then sprinkle with the mozzarella
20
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