Here’s a tasty recipe for Stuffed Shells with Arrabbiata Sauce! The combination of tender pasta shells filled with a creamy ricotta mixture and topped with a spicy, flavorful arrabbiata sauce is sure to be a crowd-pleaser.
Ingredients:
For the stuffed shells:
- 20-25 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese (plus extra for topping)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh basil, chopped (or 1 tsp dried basil)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
For the arrabbiata sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon red pepper flakes (adjust for your desired spice level)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil, chopped (optional, for garnish)
Directions:
1. Cook the pasta shells:
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente (usually about 8-10 minutes).
- Drain the shells and rinse them with cold water to stop the cooking process. Set aside to cool.
2. Make the arrabbiata sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the crushed tomatoes, red pepper flakes, oregano, and basil. Season with salt and pepper to taste.
- Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning if necessary. Set aside.
3. Prepare the filling:
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, basil, garlic powder, salt, and pepper. Stir until well combined.
4. Stuff the shells:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of arrabbiata sauce on the bottom of a 9×13-inch baking dish.
- Carefully stuff each cooked pasta shell with the ricotta mixture, using a spoon to fill them generously.
- Place each stuffed shell in the baking dish, arranging them in a single layer.
5. Assemble and bake:
- Once all the shells are stuffed, pour the remaining arrabbiata sauce over the top of the shells, ensuring they are all covered.
- Sprinkle with extra mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly, and the sauce is slightly bubbling around the edges.
6. Serve:
- Remove from the oven and let it sit for 5 minutes before serving.
- Garnish with fresh parsley and basil if desired.
This Stuffed Shells with Arrabbiata Sauce is a perfect dish for a cozy dinner, combining creamy, cheesy stuffed shells with the zesty heat of arrabbiata sauce. Enjoy!