Stuffed Shells with Arrabbiata Sauce

Stuffed Shells with Arrabbiata Sauce

Since I loved the Shells with Crispy Pancetta and Spinach, I decided to make stuffed shells again but with a marinara-based sauce instead. I’m not really a marinara person but I decided to make this particular recipe because of the pancetta. But surprisingly enough, I absolutely loved this sauce! The red pepper flakes gave it that nice spicy kick to it and the pancetta made it more salty but it was very well balanced with the fluffy ricotta in the shells. I’ll be sure to make this again with homemade roasted tomato marinara sauce next time around.

Stuffed Shells with Arrabbiata Sauce (adapted from Giada de Laurentiis):

Ingredients

  • Since I loved the Shells with Crispy Pancetta and Spinach, I decided to make stuffed shells again but with a marinara-based sauce instead. I’m not really a marinara person but I decided to make this particular recipe because of the pancetta. But surprisingly enough, I absolutely loved this sauce! The red pepper flakes gave it that nice spicy kick to it and the pancetta made it more salty but it was very well balanced with the fluffy ricotta in the shells. I’ll be sure to make this again with homemade roasted tomato marinara sauce next time around.
  • 1/2 package jumbo pasta shells (about 16 shells)
  • 1 tablespoon olive oil, plus extra for greasing baking sheet
  • 3 ounces thinly sliced pancetta, diced
  • 2 teaspoons dried crushed red pepper flakes
  • 1 garlic clove, minced
  • 2 1/2 cups marinara sauce
  • 1 (15-ounce) containers whole milk ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 large egg yolks
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 6 fresh basil leaves, chopped
  • 2 fresh mint leaves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded mozzarella cheese
Read the whole recipe on Damn Delicious