Main content

Stuffed Shells with Arrabbiata Sauce


  • 12 oz (1 box) jumbo Pasta shells (approximately 36 shells)

  • 2 tablespoons Olive Oil plus extra for greasing baking sheet

  • 6 oz thinly sliced pancetta diced

  • 2 teaspoons dried crushed Red Pepper Flakes

  • 2 Cloves Garlic minced

  • 5 cups marinara sauce

  • 15 oz whole milk Ricotta

  • 1.33 cups grated Parmesan

  • 4 large egg yolks

  • 3 tablespoons chopped fresh Italian Parsley leaves

  • 3 tablespoons chopped fresh basil leaves

  • 1 teaspoon chopped fresh Mint leaf

  • 1.5 teaspoons Salt

  • 0.5 teaspoon freshly ground black pepper

  • 1 cup shredded Mozzarella


  • 1.

    Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

  • 2.

    Partially 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.

  • 3.

    Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

  • 4.

    In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

  • 5.

    Preheat the oven to 350 degrees F.

  • 6.

    Spoon 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.

  • 7.

    Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

» Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
3 comments • 1 rating
Please login to comment
Posted by Michele64Report
so looking forward to trying this scrumptious looking dish
Posted by Weber WilsonReport
Cooked this tonight and it was great and our guests enjoyed it although I was unable to find the jumbo shells in our supermarket we used "large shells" which were no that large at all. So it was quite time consuming to fill the smaller shells but well worth it. I'm not sure if red pepper flakes is Americanised word for chilli flakes, but I assumed so as it is an Arabbiata and this is what I used and the heat was very nice against the creamy cheese filling freshened by the mint and the basil. Very nice!
Posted by MS64Report
this sounds just divine i might try it for Xmas entree !