RICOTTA & ARUGULA STUFFED SHELLS WITH MEAT SAUCE

By sassy47

Ingredients

• Kosher salt and freshly ground pepper
• 1 ⁄2 lb (500 g) jumbo shells
• 2 teaspoon olive oil, plus more for greasing
• 5 oz (155 g) arugula leaves, tough stems removed
• 3 cups (24 oz/750 g) whole-milk ricotta cheese
• 6 tablespoons (1 1⁄2 oz / 45 g) freshly grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 1⁄2 cups (12 fl oz / 375 ml) Amatriciana Sauce
• AMATRICIANA SAUCE
• 2 tablespoons olive oil
• 4 oz (125 g) guanciale, pancetta, or unsmoked bacon, chopped
• 1 small yellow onion, chopped 
1⁄2 teaspoon crushed red pepper flakes
• 3 cloves garlic, minced
Kosher salt and freshly ground pepper 1 can (28 oz / 875 g) crushed tomatoes
• 1 ⁄2 teaspoon dried oregano

Details

Servings 4

Preparation

Step 1

AMATRICIANA SAUCE
Warm the oil in a saucepan, and add the guanciale. Cook the meat until it is crispy, stirring occasionally, about 5 minutes and then add the onion. Add the onion and sauté until translucent, about 5 minutes. Add the crushed red pepper flakes, the garlic, season with salt and pepper, and cook until garlic softens, 1—2 minutes. Stir in the tomatoes with their juice and bring to a boil. Reduce heat to low, add the oregano, and simmer for 15 minutes. Season with salt and pepper.
Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Stuffed Shells
Bring a large pot of generously salted water to a boil over high heat. Add the pasta shells and cook for about 2 minutes less than the package directions call for. Drain well and arrange in a single layer on an oiled baking sheet. Set aside.
Preheat the oven to 375°F (190°C).
Warm the olive oil in a frying pan over medium-high heat. Add the arugula and sauté until just wilted, about 3 minutes. Transfer to a cutting board and, when cool enough to handle, chop finely. Set aside.
In a bowl, stir together the ricotta, 4 tablespoons (1 oz/30 g) of the Parmesan, and the egg. Stir in the chopped arugula and season with salt and pepper.
Spread 1⁄4 cup (2 fl oz/60 ml) of the amatriciana sauce on the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Using a teaspoon, fill each shell with the ricotta mixture. The shells should be full but not bursting open. Place each filled shell, open side up, in the sauce in the baking dish. Cover the shells with the remaining 1 1⁄4 cups (10 fl oz/ 315 ml) sauce and sprinkle evenly with the remaining 2 tablespoons Parmesan.
Cover the dish with aluminum foil and bake until the sauce is bubbling and the cheese is melted, about 25 minutes. Let cool slightly and serve.