Jumbo Stuffed Shells with Arrabbiata Sauce by Chef Kaiya

What you need:

2 Tblsp olive oil, plus extra for oiling the pans
1 12oz box jumbo pasta shells
6oz thinly sliced pancetta, diced
2 tsp crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 15oz containers ricotta cheese
1 1/3 cups grated parmesan cheese
4 large egg yolks
3 Tblsp chopped Italian parsley leaves
3 Tblsp chopped basil
1 tsp chopped mint
1 1/2 tsp salt
1/2 tsp ground black pepper
1 cup shredded mozzarella cheese



Lightly oil a baking sheet and set aside. Lightly oil 13x9x2-inch baking dishes and set aside. Bring a large pot of salted water over high heat. Partially cook the pasta shells until slightly tender bit still quite firm to bite, until about 4 to 6 minutes.



You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain the pasta shells and place them on the oiled baking sheet, spreading them out so that they don't stick together, and allow them to cool.

Heat the 2 tablespoons oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about five minutes. We used a budget friendly ham instead of pancetta. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute.





Add the marinara sauce and bring the sauce to a simmer, stirring often.



In a medium bowl, stir together ricotta, parmesan, egg yolks, parsley, basil, mint, salt, and black pepper. Set aside.



Preheat the oven to 350°F. Spoon 1 cup of sauce over the bottom of each of the baking dishes. Fill each cooked shell with about 1 to 2 tablespoons of the cheese mixture.



Arrange the shells in the baking dishes.



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.





This recipe is from: Food Network Favorites - Recipes From Our All-Star Chefs.