Stuffed Shells with Arrabbiata Sauce

Name: Stuffed Shells with Arrabbiata Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings.
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

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.

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.

Originally published as Cheesy Spanish Stuffed Shells w /Arrabbiata Sauce in Holiday & Celebrations Cookbook 2017