Best 3 Stuffed Shells With Arrabbiata Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the symphony of flavors that is stuffed shells with arrabbiata sauce, a captivating fusion of tender pasta shells embraced by a vibrant and spicy tomato sauce. This delightful dish tantalizes the taste buds with its harmonious blend of textures and flavors, making it a true culinary masterpiece. The plump shells, expertly stuffed with a delectable mixture of ricotta, Parmesan, and herbs, provide a creamy and savory foundation for the vibrant arrabbiata sauce. Crafted with fresh tomatoes, garlic, and red pepper flakes, this fiery sauce adds a touch of heat and zest, elevating the dish to new heights of flavor. Dive into this culinary adventure and discover the perfect balance of richness, spice, and comfort in every bite. Also, explore variations of this classic dish, such as vegetarian-friendly alternatives and unique takes on the traditional arrabbiata sauce.

Check out the recipes below so you can choose the best recipe for yourself!

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 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

Tips:

  • For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
  • If you don't have any heavy cream on hand, you can substitute milk or half-and-half.
  • To make the Arrabbiata sauce spicier, add more chili flakes or red pepper flakes.
  • If you don't have any white wine, you can use chicken broth or vegetable broth.
  • To make the shells easier to stuff, cook them for a few minutes less than the package directions.
  • If you're short on time, you can use a jarred Arrabbiata sauce instead of making your own.

Conclusion:

Stuffed shells with Arrabbiata sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of the tender shells, the flavorful Arrabbiata sauce, and the gooey cheese is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #pasta     #european     #italian     #pasta-rice-and-grains     #pasta-shells     #4-hours-or-less

Related Topics