Wednesday recipes--Pasta Shells for Days

Stuffed Shells with Arrabbiata Sauce is a relatively new recipe for me, but I loved it--and this recipe makes two 9x13 pans worth--perfect for today's busy lifestyle (if you love leftovers the way I love leftovers). I estimate it took an hour to make, total, so for a recipe that will last most families 3-4 meals, yay!!

Stuffed Shells with Arrabbiata Sauce

Ingredients:

2 tablespoons olive oil, plus extra for greasing baking sheet and dishes

1 12-ounce box jumbo pasta shells (about 36 shells)

6 ounces thinly sliced pancetta, diced (or bacon, also diced)

2 teaspoons crushed red pepper flakes (This is where the name arrabbiata--meaning angry--comes from; however, if your family likes less heat, use less--I did!)

2 garlic cloves, minced

5 cups marinara sauce (you bet I used from a jar)

2 15-ounce containers whole milk ricotta cheese

3 eggs (the original called for just 4 egg yolks, but I prefer not)

3 tablespoons chopped fresh Italian parsley leaves (or half that, dried)

3 tablespoons chopped fresh basil (or half that, dried)

1 teaspoon fresh mint

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup shredded mozzarella

Directions:

1. Lightly oil a baking sheet and set aside.

2. Lightly oil two 13x9x2 baking dishes and set aside.

3. Bring a large pot of salted water to a boil over high heat. Partially cook the pasta shells 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 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.

4. Heat the 2 tablespoons oil in a heavy medium saucepan over medium heat. Add the pancetta (you can find this in the deli section of the store) and saute until golden brown, about 5 minutes (if you'd like, drain a bit). 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.

5. In a medium bowl, stir together ricotta, Parmesan, eggs, parsley, basil, mint, salt, and black pepper. Set aside.

6. Preheat the oven to 350 degrees.

7. Spoon 1 cup of the marinara sauce mixture over the bottom of each of the baking dishes.

8. Fill each cooled shell with about 1-2 tablespoons of the cheese mixture.

9. Arrange the shells in the baking dishes. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

10. 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.

Note: This is from Giada De Laurentiis, from the Food Network Favorites: Recipes from our All-Star Chefs Cookbook.

Serve with salad and garlic bread--enjoy again and again!