Stuffed Shells with Arrabbiata Sauce

Stuffed Shells With Arrabbiata Sauce Recipe

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Deanna Radke


Creamy filled pasta shells, topped with a wonderful tasty sauce and sprinkled with mozzarella cheese.


★★★★★ 1 vote

1 Hr
30 Min


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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

How to Make Stuffed Shells with Arrabbiata Sauce


  • 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.

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