Stuffed Shells with Arrabbiata Sauce
Since I loved the Shells with Crispy Pancetta and Spinach, I decided to make stuffed shells again but with a marinara-based sauce instead. I’m not really a marinara person but I decided to make this particular recipe because of the pancetta. But surprisingly enough, I absolutely loved this sauce! The red pepper flakes gave it that nice spicy kick to it and the pancetta made it more salty but it was very well balanced with the fluffy ricotta in the shells. I’ll be sure to make this again with homemade roasted tomato marinara sauce next time around.
Stuffed Shells with Arrabbiata Sauce (adapted from Giada de Laurentiis):
Yields 3-4 servings
- 1/2 package jumbo pasta shells (about 16 shells)
- 1 tablespoon olive oil, plus extra for greasing baking sheet
- 3 ounces thinly sliced pancetta, diced
- 2 teaspoons dried crushed red pepper flakes
- 1 garlic clove, minced
- 2 1/2 cups marinara sauce
- 1 (15-ounce) containers whole milk ricotta cheese
- 3/4 cup grated Parmesan
- 2 large egg yolks
- 2 tablespoons chopped fresh Italian parsley leaves
- 6 fresh basil leaves, chopped
- 2 fresh mint leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded mozzarella cheese
Lightly oil a baking dish; set aside. Lightly oil a baking sheet; set aside.
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still firm to the bite, about 6-8 minutes. (You will continue cooking the shells in the oven after they have been stuffed.) Drain the pasta shells and place on oiled baking sheet and allow to cool. (Spread them out so that they don’t stick together.)
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes.
Add red pepper flakes and garlic. Saute until tender, about 1 minute.
Add marinara sauce. Bring to a simmer, stirring often.
In a medium bowl, stir ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper; set aside.
Preheat oven to 350 degrees F.
Fill cooked shells with cheese mixture, about 2 tablespoons per shell.
Spoon 1 cup of the sauce over the prepared baking dish. Arrange shells in the prepared dish.
Spoon remaining sauce over the shells, then sprinkle with mozzarella.
Place into oven and bake in the lower third of the oven until the filling is heated through and the top is golden brown, about 25-30 minutes.