Stuffed Shells with Arrabbiata Sauce Recipe

Stuffed Shells with Arrabbiata Sauce Recipe
Stuffed Shells with Arrabbiata Sauce Recipe photo by Taste of Home
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Stuffed Shells with Arrabbiata Sauce Recipe

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This Italian classic takes on a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish that's already a favorite. —Crystal McDuffy, Fairfax, Virginia.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 pound ground beef or turkey
  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 1/2 large onion, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • ARRABBIATA SAUCE:
  • 2 tablespoons olive oil
  • 6 ounces sliced pancetta, coarsely chopped
  • 2 teaspoons crushed red pepper flakes
  • 2 garlic cloves, minced
  • 2 jars (24 ounces each) marinara sauce
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions

Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain and rinse in cold water.
In a large skillet, cook and crumble beef and chorizo with onion and garlic over medium heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain. Stir in spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl; cool.
Stir ricotta and Parmesan cheeses, eggs, basil, parsley and remaining salt and pepper into meat mixture. For sauce, in a saucepan, heat oil over medium heat. Add pancetta; cook and stir until golden brown, 6-8 minutes. Add pepper flakes and garlic; cook and stir 1 minute. Add marinara sauce; bring to a simmer.
Spread 1 cup sauce into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 20-25 minutes. Yield: 12 servings.
Originally published as Stuffed Shells with Arrabbiata Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p232

  • 1 package (12 ounces) jumbo pasta shells
  • 1 pound ground beef or turkey
  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 1/2 large onion, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • ARRABBIATA SAUCE:
  • 2 tablespoons olive oil
  • 6 ounces sliced pancetta, coarsely chopped
  • 2 teaspoons crushed red pepper flakes
  • 2 garlic cloves, minced
  • 2 jars (24 ounces each) marinara sauce
  • 1-1/2 cups shredded part-skim mozzarella cheese
  1. Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain and rinse in cold water.
  2. In a large skillet, cook and crumble beef and chorizo with onion and garlic over medium heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain. Stir in spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl; cool.
  3. Stir ricotta and Parmesan cheeses, eggs, basil, parsley and remaining salt and pepper into meat mixture. For sauce, in a saucepan, heat oil over medium heat. Add pancetta; cook and stir until golden brown, 6-8 minutes. Add pepper flakes and garlic; cook and stir 1 minute. Add marinara sauce; bring to a simmer.
  4. Spread 1 cup sauce into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 20-25 minutes. Yield: 12 servings.
Originally published as Stuffed Shells with Arrabbiata Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p232

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