Stuffed Shells with Arrabbiata Sauce
Creamy filled pasta shells, topped with a wonderful tasty sauce and sprinkled with mozzarella cheese.
- 12 oz box
- jumbo pasta shells
- 2 Tbsp
- olive oil
- 2 tsp
- dried crushed red pepper flakes, optional
- 2 clove
- 3/4 c
- chopped sweet onion
- 1 Tbsp
- 2-15 oz
- containers ricotta cheese
- 1 1/3 c
- parmesan cheese grated
- 4 large
- egg yolks
- 3 Tbsp
- chopped fresh italian parsley leaves
- 3 Tbsp
- chopped fresh basil leaves
- 1 1/2 tsp
- 1/2 tsp
- 1 1/2 c
- shredded mozzarella cheese
1Lightly oil, or spray Pam a 12 by 9 by 2-inch baking dish and set aside.
2Heat the oil in a heavy medium saucepan over medium heat. Add onion and sauté, Add Garlic and sauté until tender. Add 2 large cans of crushed tomatoes (Red Pack) . Bring the sauce to a simmer, stirring often. Add sugar.
3Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
4In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
5Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
6Bake until the filling is heated through and the top is golden brown, about 25 to 30 minutes. Let it rest 15 minutes before serving.