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<blockquote data-quote="moreluck" data-source="post: 495976" data-attributes="member: 1246"><p><strong>Stuffed Shells With Arrabbiata Sauce </strong></p><p> </p><p>Recipe courtesy Giada De Laurentiis on Everyday Italian. Ricotta and parmesan cheese stuffed shells in a marinara sauce baked with mozzarella. </p><p> </p><p> </p><p></p><p>SERVES 8 -10 , 36 Stuffed Shells </p><ul> <li data-xf-list-type="ul">1 (12 ounce) box jumbo pasta shells (approximately 36 shells)</li> <li data-xf-list-type="ul">2 tablespoons olive oil, plus extra for greasing baking sheet</li> <li data-xf-list-type="ul">6 ounces thinly sliced pancetta, diced</li> <li data-xf-list-type="ul">2 teaspoons dried crushed red pepper flakes</li> <li data-xf-list-type="ul">2 garlic cloves, minced</li> <li data-xf-list-type="ul">5 cups marinara sauce</li> <li data-xf-list-type="ul">2 (15 ounce) containers whole milk ricotta cheese</li> <li data-xf-list-type="ul">1 1/3 cups grated parmesan cheese</li> <li data-xf-list-type="ul">4 large egg yolks</li> <li data-xf-list-type="ul">3 tablespoons chopped fresh Italian parsley</li> <li data-xf-list-type="ul">3 tablespoons chopped fresh basil leaves</li> <li data-xf-list-type="ul">1 teaspoon chopped fresh mint leaves</li> <li data-xf-list-type="ul">1 1/2 teaspoons salt</li> <li data-xf-list-type="ul">1/2 teaspoon fresh ground black pepper</li> <li data-xf-list-type="ul">1 cup shredded mozzarella cheese</li> </ul> <ol> <li data-xf-list-type="ol">Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.</li> <li data-xf-list-type="ol">Preheat the oven to 350 degrees friend.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 495976, member: 1246"] [B]Stuffed Shells With Arrabbiata Sauce [/B] Recipe courtesy Giada De Laurentiis on Everyday Italian. Ricotta and parmesan cheese stuffed shells in a marinara sauce baked with mozzarella. SERVES 8 -10 , 36 Stuffed Shells [LIST] [*]1 (12 ounce) 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 cheese [*]4 large egg yolks [*]3 tablespoons chopped fresh Italian parsley [*]3 tablespoons chopped fresh basil leaves [*]1 teaspoon chopped fresh mint leaves [*]1 1/2 teaspoons salt [*]1/2 teaspoon fresh ground black pepper [*]1 cup shredded mozzarella cheese [/LIST][LIST=1] [*]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 friend. [*]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. [/LIST] [/QUOTE]
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