You must be signed in to print this content
Stuffed Shells With Arrabbiata Sauce
Servings
18
Calories
264
Author:
Giada De Laurentiis
Ingredients
-
12 ounces jumbo pasta shells, or 1 pound Lumaconi
-
2 tablespoons olive oil, plus extra for greasing baking sheet
-
4 Cups Arrabbiata Sauce, such as Bio Orto
2 (15-ounce) containers whole milk ricotta cheese
6 ounces thinly sliced pancetta, diced
-
1 1/3 cups grated Parmesan
- 4 large egg yolks
- 3 tablespoons chopped fresh Italian parsley leaves
-
1 teasapoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Lightly oil a 9 by 13 baking dish and set aside.
Partially cook the pasta shells or lumaconi 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.
- In a medium bowl, stir the ricotta, pancetta, Parmesan, egg yolks, parsley, dried oregano, salt, and pepper. Set aside.
- Preheat the oven to 400 degrees F.
- Spoon 2 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.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 18
- per serving
- Calories
- 264
Amount/Serving
% Daily Value
- Carbs
- 20 grams
- Protein
- 13 grams
- Fat
- 15 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 72 milligrams
- Sodium
- 584 milligrams
- Fiber
- 2 grams
- Sugar
- 4 grams
3 reviews & comments
@Joni! The recipe has been updated :)
Hi! Recipe doesn’t list ricotta cheese. How much please? Thank you!
Such an easy recipe with so much flavor!!! The only substitute I made was the sauce. I used Gia
Hot Sicilian sauce because it is what I had on hand. I added 2 oz. more pancetta. I made two dishes of this, one for the freezer for over the holidays. The first one was inhaled within minutes! Thank you!