Stuffed Shells With Arrabbiata Sauce

by Giada

Photo Credit: Elizabeth Newman

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.

Rated 5.0 stars by 1 users

Servings

18

Calories

266

Author:

Giada De Laurentiis

Image of Stuffed Shells With Arrabbiata Sauce

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

Lumaconi Pasta

Regular Price: $10.50

Sale Price: $10.50
Regular Price

Unit Price: per

(1.1 lbs)

Organic Arrabiata Sauce

Regular Price: $12.50

Sale Price: $12.50
Regular Price

Unit Price: per

(19.4 oz)

Organic Oregano Bunch

Regular Price: $7.90

Sale Price: $7.90
Regular Price

Unit Price: per

(0.8 oz)

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 Serving Size: 18
per serving: Calories; 266

Amount/Serving % Daily Value

Carbs: 20 grams
Protein: 13 grams
Fat: 15 grams
Saturated Fat: 7 grams
Cholestrol: 72 milligrams
Sodium: 586 milligrams
Fiber: 2 grams
Sugar: 4 grams

nut free

1 comment

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!