SHELLS AND SAUCE RECIPES

Name: Stuffed Shells with Arrabbiata Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Cuisine: european
Ingredients: 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; 2 teaspoons dried crushed red pepper flakes; 2 garlic cloves, minced; 5 cups marinara sauce; 2 (15-ounce) containers whole milk ricotta cheese; 1 1/3 cups grated Parmesan; 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

STUFFED SHELLS WITH ARRABBIATA SAUCE RECIPE | GIADA DE ...

Stuffed Shells with Arrabbiata Sauce Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

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
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-ounce) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
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

Steps:

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 marinara 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.

SPINACH RICOTTA STUFFED SHELLS WITH MEAT SAUCE

Spinach Ricotta Stuffed Shells with Meat Sauce image

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Provided by Gina

Categories Dinner

Total Time 85 minutes

Prep Time 10 minutes

Cook Time 75 minutes

Yield 9

Number Of Ingredients 13

Ingredients

27 9 oz Barilla Jumbo Shells ( or GF shells)
1 cup onion (finely chopped)
2 garlic cloves (chopped)
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp chopped fresh basil
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese (shredded)
1 egg
16 oz package frozen spinach (thawed and squeezed well)
1/4 cup Parmigiano Reggiano

Steps:

Boil water and cook shells according to package directions, make sure to make them al dente.
Meanwhile, saute onions and garlic in oil.
Add turkey and salt and brown until cooked, breaking up in small pieces.
Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
Serve with additional sauce on top.

Nutrition Facts : ServingSize 3 stuffed shells, Calories 360.9 kcal, CarbohydrateContent 34.3 g, ProteinContent 28.4 g, FatContent 12.8 g, SaturatedFatContent 3.7 g, CholesterolContent 72.5 mg, SodiumContent 375 mg, FiberContent 3.3 g, SugarContent 0.5 g

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