Taste of Home
Stuffed Shells with Arrabbiata Sauce
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 12 servings.
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
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1 package (12 ounces) jumbo pasta shells
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1 pound ground beef or turkey
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1/2 pound fresh chorizo or bulk spicy pork sausage
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1/2 large onion, chopped (about 1 cup)
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3 garlic cloves, minced
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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3/4 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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1 carton (15 ounces) part-skim ricotta cheese
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3/4 cup grated Parmesan cheese
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2 large eggs, lightly beaten
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1/4 cup chopped fresh basil
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2 tablespoons chopped fresh parsley
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ARRABBIATA SAUCE:
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2 tablespoons olive oil
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6 ounces sliced pancetta, coarsely chopped
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2 teaspoons crushed red pepper flakes
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2 garlic cloves, minced
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2 jars (24 ounces each) marinara sauce
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1-1/2 cups shredded part-skim mozzarella cheese
Directions
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1.
Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain and rinse in cold water.
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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.
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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.
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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.
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