Sunday’s in our house are normally reserved for Italian dishes. DH likes to have some antipasti in the early afternoon; some cheeses, cold meats, and lots of bread with good olive oil! I’m not sure how he manages to still have room for dinner after eating such, but he does!
I’ve been trying to cook different foods lately in an attempt to get through all the recipes I have saved throughout the years! I have far too many! At any rate, I recently made Stuffed Shells and you know what? We loved them! We both had seconds if that tells you anything! I highly recommend this dish. It’s perfect for a Sunday or weekend when you have some extra time. It would also be a great dish to serve at a dinner party. Add some salad and garlic bread or knots and your meal is complete!
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
- 2 tablespoons olive oil, plus extra for greasing baking sheet
- 6 ounces thinly sliced pancetta, diced (I bought a large piece of pancetta, probably a little over an inch thick and then diced it)
- 2 teaspoons dried crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups tomato sauce
- 2 (15-ounce) containers whole milk ricotta cheese
- 1 1/3 cups grated Parmesan Cheese
- 4 large egg yolks
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- 1 teaspoon chopped fresh mint leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
Partially cook the pasta shells 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.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 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.
Recipe from – Stuffed Shells with Arrabbiata Sauce