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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 (12 oz) box jumbo pasta shells (approximately 36 shells)
2 tbsp olive oil, plus extra for greasing baking sheet
6 oz thinly sliced pancetta, diced
2 tsp dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-oz) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tbsp chopped fresh Italian parsley leaves
3 tbsp chopped fresh basil leaves
1 tsp chopped fresh mint leaves
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup shredded mozzarella cheese
Lightly oil a 13x9 nch 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 place 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. 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.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350.
Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tbsp per shell. Arrange 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. Serves 10-12
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STUFFED SHELLS WITH ARRABBIATA SAUCE - Giada De Laurentiis
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 (12 oz) box jumbo pasta shells (approximately 36 shells)
2 tbsp olive oil, plus extra for greasing baking sheet
6 oz thinly sliced pancetta, diced
2 tsp dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-oz) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tbsp chopped fresh Italian parsley leaves
3 tbsp chopped fresh basil leaves
1 tsp chopped fresh mint leaves
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup shredded mozzarella cheese
Lightly oil a 13x9 nch 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 place 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. 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.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350.
Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tbsp per shell. Arrange 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. Serves 10-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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