Stuffed Shells With Arrabbiata Sauce
Giada De Laurentiis
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
- 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 Serving Size
- per serving
- 20 grams
- 13 grams
- 15 grams
- Saturated Fat
- 7 grams
- 72 milligrams
- 586 milligrams
- 2 grams
- 4 grams