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A Cooking Adventure with Thom

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Stuffed Shells with Arrabbiata Sauce

Recipe courtesy Giada De Laurentiis

Servings: 8




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

30 ounces or (two 15-ounce containers) whole milk ricotta cheese

1 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˝ teaspoons salt

˝ teaspoon freshly ground black pepper

2 cup shredded mozzarella cheese

Cooking Method

Preheat the oven to 350° F.


Lightly oil a 13 by 9 by 2-inch baking dish 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.

  1. Add the pancetta and sauté until golden brown, about 5 minutes.

  2. Add the red pepper flakes.

  3. Add the garlic and sauté until tender, about 1 minute.

  4. 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.


Spoon 1 1/4 cups of the sauce over the prepared baking dish.

  1. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell.

  2. Arrange the shells in the prepared dish.

  3. 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.

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