Best 5 Stuffed Shells With Arrabbiata Sauce Recipes

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Prepare to tantalize your taste buds with a culinary journey into the realm of stuffed shells drenched in the vibrant flavors of arrabbiata sauce. This classic Italian dish is a symphony of textures and flavors, combining tender pasta shells filled with a luscious ricotta and spinach filling, all enveloped in a spicy, slightly sweet tomato sauce. As you embark on this culinary adventure, discover the secrets to crafting the perfect stuffed shells, from selecting the finest ingredients to mastering the art of cooking al dente pasta. Along the way, learn how to elevate the dish to new heights by adding a touch of personal flair and creativity, transforming it into a masterpiece that will leave a lasting impression on your palate.

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STUFFED SHELLS WITH ARRABBIATA SAUCE



Stuffed Shells with Arrabbiata Sauce image

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.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts :

TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE



Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time P1DT1h45m

Yield 6 to 8 servings

Number Of Ingredients 15

One 12-ounce box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
One 8- to 10-ounce package frozen artichokes, thawed and coarsely chopped
One 15-ounce container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows;
1 1/2 cups grated mozzarella (about 5 ounces)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
  • Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
  • In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
  • To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
  • To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces sliced pancetta, coarsely chopped
  • 2 teaspoons crushed red pepper flakes
  • 2 garlic cloves, minced
  • 5 cups jarred or fresh marinara sauce
  • Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

STUFFED SHELLS III



Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  • In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  • Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

STUFFED SHELLS WITH ARRABBIATA SAUCE



Stuffed Shells With Arrabbiata Sauce image

Recipe courtesy Giada De Laurentiis on Everyday Italian. Ricotta and parmesan cheese stuffed shells in a marinara sauce baked with mozzarella.

Provided by sarahr84

Categories     Pasta Shells

Time 1h5m

Yield 36 Stuffed Shells, 8-10 serving(s)

Number Of Ingredients 15

1 (12 ounce) box jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15 ounce) containers whole milk ricotta cheese
1 1/3 cups grated parmesan cheese
4 large egg yolks
3 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 cup shredded mozzarella cheese

Steps:

  • Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
  • 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.
  • 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.
  • In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
  • Preheat the oven to 350 degrees F.
  • 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.
  • 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.

Nutrition Facts : Calories 633.1, Fat 31.7, SaturatedFat 15.4, Cholesterol 184.8, Sodium 1627, Carbohydrate 54.7, Fiber 2.2, Sugar 15.4, Protein 31.6

TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE



Turkey and Artichoke Stuffed Shells With Arrabbiata Sauce image

Make and share this Turkey and Artichoke Stuffed Shells With Arrabbiata Sauce recipe from Food.com.

Provided by Diane C 2

Categories     Pasta Shells

Time 2h4m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 (12 ounce) box jumbo pasta shells (recommended Barilla)
3 tablespoons extra virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 garlic cloves, chopped
1 lb ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon fresh ground black pepper, plus 1/4 teaspoon
1 (10 ounce) package frozen artichokes, thawed and coarsely chopped
1 (15 ounce) container ricotta cheese
3/4 cup grated parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaf
2 tablespoons chopped fresh flat-leaf parsley
5 cups arrabbiata tomato sauce, recipe follows
1 1/2 cups grated mozzarella cheese (about 5 ounces)
2 tablespoons extra virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups store bought or homemade marinara sauce

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
  • Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
  • In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
  • To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
  • To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.).
  • Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
  • Yield: approximately 6 cups.

Nutrition Facts : Calories 977, Fat 45.3, SaturatedFat 17.3, Cholesterol 189.2, Sodium 2617.3, Carbohydrate 92.5, Fiber 12.7, Sugar 30.5, Protein 51.9

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the pasta shells, or they will become mushy.
  • Make sure the ricotta cheese is well-drained, or the filling will be too runny.
  • Add some chopped fresh herbs, such as basil or parsley, to the filling for extra flavor.
  • If you don't have any arrabbiata sauce, you can use a simple tomato sauce instead.
  • Sprinkle some grated Parmesan cheese on top of the shells before baking for a golden brown crust.
  • Serve the shells immediately, garnished with fresh herbs.

Conclusion:

Stuffed shells with arrabbiata sauce is a delicious and easy-to-make meal that is perfect for any occasion. With its creamy ricotta filling, flavorful sauce, and crispy cheese topping, this dish is sure to please everyone at the table. So next time you're looking for a satisfying and delicious meal, give this recipe a try.

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