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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

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Stuffed Shells With Arrabbiata Sauce

Rated 5.0 stars by 1 users

Servings

18

Calories

266

Author:

Giada De Laurentiis

Image of Stuffed Shells With Arrabbiata Sauce

Ingredients

Instructions

  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

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
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