Stuffed Shells with Arrabiata Sauce

By MissiAnn

Nick's favorite!

Ingredients

• 1 Box jumbo pasta shells
• 2 tblsp olive oil
• 6 oz pancetta
• 2 tsp red pepper flakes
• 2 garlic cloves
• 5 cups marinara sauce
• 2 cups ricotta
• 1 1/3 cups grated Parmesan cheese
• 4 egg yolks or 2 whole eggs
• 3 tblsp chopped fresh basil
• 3 tblsp parsley
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup mozzarella

Preparation

Step 1

Cook the pasta shells for about 4-6 minutes or till very fit to the bite. Remove and spread on a baking sheet drizzled with olive oil. Meanwhile add the oil to a large saucepan and heat the garlic and pancetta, then add the pepper flakes. Add the marinara and remove from heat. In another bowl, mix together the ricotta, the egg yolks, the herbs, and salt and pepper. Add the parmasian cheese and 1/2 of the mozzarella.
To assemble: pour 1/3 of the sauce, or to cover the bottom, into a prepared casserole. Spoon the filling into the shells and place them in the casserole. Then pour the rest of the sauce over and top with cheese. Bake@ 350* for about 30 minutes or till it is bubbly in the middle.