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Stuffed Shells With Arrabbiata Sauce

Think of Arrabbiata as marinara sauce, but with a kick! The addition of chilis gives it a bit of a spice that adds more interest and flavor to dishes.

In this baked pasta, you can use large shells or lumaconi - essentially any pasta you can stuff with the flavorful ricotta filling! The result is a comforting dish with tons of great, satisfying flavor.

Stuffed Shells With Arrabbiata Sauce

Stuffed Shells With Arrabbiata Sauce

Rated 5.0 stars by 1 users






Giada De Laurentiis

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  1. Lightly oil a 9 by 13 baking dish and set aside.
  2. 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.

  3. In a medium bowl, stir the ricotta, pancetta, Parmesan, egg yolks, parsley, dried oregano, salt, and pepper. Set aside.
  4. Preheat the oven to 400 degrees F.
  5. 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.
  6. 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 Serving Size
per serving
Amount/Serving % Daily Value
20 grams
13 grams
15 grams
Saturated Fat
7 grams
72 milligrams
586 milligrams
2 grams
4 grams
nut free

1 comment

  • Author's avatar image
    Kristine S

    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!

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