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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

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