Stuffed Shells with Arrabbiata Sauce

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Believe it or not this was quite simple and veryyyy flavorful!

I wanted to try something different for shells, and thought Pancetta paired with some fresh minty-basily ricotta shells might be unique! Thanks Giada!

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

Steps:

  1. Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
  2. 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.
  3. 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.
  4. In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
  5. Preheat the oven to 350 degrees F.
  6. 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.
  7. 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.
  8. Buon Appetito!!
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About la petite chef

Hello! My name is Marielle Christine! Being half Italian and half French I've always enjoyed the art and passion of cooking and my Gourmet Mother has led the path for me! "la petite chef" aka the little chef (en francais) comes from my desire to cook and eat well in conjunction with a healthy and active lifestyle to stay fit! Follow me in my cooking extravaganzas and help yourself to recipes!

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