Stuffed Shells with Arrabbiata Sauce

Made  times
Casey Krajenka 2

"Delicious stuffed shells topped with Arrabbiata Sauce and an assortment of cheeses. I am a huge fan of Italian food and this is one of my favorites. I hope you all enjoy."
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0 9 servings yields 8-10 Servings
Serving size has been adjusted!

Original recipe yields 9 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees.
  2. Lightly oil a 12 by 9 by 2-inch baking dish and baking sheet and set aside.
  3. Partially cook the pasta shells in a large pot of boiling water, add a slight amount of salt for taste, until slightly tender but still quite firm to the bite, about 4 to 6 minutes.
  4. You will continue cooking the shells in the oven after they have been stuffed.
  5. Drain the pasta and set them on the baking sheet, spreading them out so they don't stick together.
  6. Heat the oil in a heavy medium saucepan over medium heat.
  7. Add the pancetta and saute until golden brown, about 5 minutes.
  8. Add the red pepper flakes.
  9. Add the garlic and saute until tender, about 1 minute.
  10. Add the marinara sauce, and bring the sauce to a simmer, stirring often.
  11. In a medium bowl, stir the ricotta, parmesan, swiss, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
  12. Spoon 1 1/4 cups of the sauce over the prepared baking dish.
  13. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell.
  14. Arrange the shells in the prepared dish.
  15. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
  16. 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.