Stuffed Shells with Arrabbiata Sauce

Ingredients

• 1 cup shredded mozzarella cheese
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons salt
• 1 teaspoon chopped fresh mint leaves
• 3 tablespoon chopped fresh basil leaves
• 3 tablespoons chopped fresh Italian parsley leaves
• 4 large egg yolks
• + 23 more ingredients
• • 1 ¹/₃ cups grated Parmesan
  • 2 (15-ounce) containers whole milk ricotta cheese
  • 5 cups marinara sauce
  • 2 garlic cloves, minced
  • 2 teaspoons dried crushed red pepper flakes
  • 6 ounces thinly sliced pancetta, diced
  • 2 tablespoons olive oil, plus extra for greasing baking sheet
  • 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons salt
  • 1 teaspoon chopped fresh mint leaves
  • 3 tablespoon chopped fresh basil leaves
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 4 large egg yolks
  • 1 ¹/₃ cups grated Parmesan
  • 2 (15-ounce) containers whole milk ricotta cheese
  • 5 cups marinara sauce
  • 2 garlic cloves, minced
  • 2 teaspoons dried crushed red pepper flakes
  • 6 ounces thinly sliced pancetta, diced
  • 2 tablespoons olive oil, plus extra for greasing baking sheet
  • 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)

1. Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside. 2. Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

View full recipe at SpringPad