Subscribe without commenting

Stuffed Shells with Arrabbiata Sauce - Geek Turned Athlete

Stuffed Shells with Arrabbiata Sauce

Foodie Friday is totally back!!  I’m sorry about the foodie break!  The holidays, the camera being on the fritz, and the hubby being deployed messed me up!  Well, as you all know, I am trying to be the mature one and stay off of my ankle (NO running!) since I twisted it on Monday.  I gave up a snowboarding trip this weekend because of it!  🙁  I did have to teach indoor cycling last night and this morning though.  I took it easy, but my ankle was in desperate need of icing when I got home this morning.  Peas are my best friend!!!DSC05478

I decided to make the best of my stay home weekend, and I opted to make some stuffed shells with arrabbiata sauce tonight for some friends who came over for movie night and wine.

Stuffed Shells with Arrabbiata SauceDSC05496


  • 6 ounces (1/2 box) jumbo pasta shells (approximately 18 shells)
  • 2 teaspoons olive oil
  • nonstick cooking spray
  • 3 ounces thinly sliced prosciutto, diced
  • 1 teaspoons dried crushed red pepper flakes
  • 2 garlic cloves, minced
  • 2 cups marinara sauce (I use Newman’s Own tomato and basil)
  • 1 can petite diced tomatoes
  • 1/2 onion, chopped
  • 1 (15-ounce) containers low fat (NOT fat free) ricotta cheese
  • 3/4 cups grated Parmesan
  • 2 large egg yolks
  • 1 1/2 tablespoons chopped fresh Italian parsley leaves, plus 1 tsp for garnish
  • 1 1/2 tablespoon chopped fresh basil leaves, plus 1 tsp for garnish
  • 1/2 teaspoon chopped fresh mint leaves
  • 3/4 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese


Spray nonstick cooking spray on a 12 by 9 by 2-inch baking dish AND a 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 onion, and cook until translucent.  Pour into a bowl and set aside.  Add the prosciutto to pan and sauté until crispy, about 5 minutes. Add the red pepper flakes. Add the garlic and sauté until tender, about 1 minute. Add the marinara sauce, diced can tomatoes, and onions. 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 cup 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 30 to 35 minutes.  Let it sit for 5 minutes before serving.  Pair with a green salad!DSC05480

I hope that you enjoy this recipe!  I have made it for my entire family a few times, and they LOVE it!!  DSC05489

Well, off to finish the movie!  Happy Friday Everyone!!  Cheers!!DSC05485

{ 10 comments… add one }
  • Natalie January 15, 2010, 9:02 pm

    omg YUM!! that looks awesome.

    i know it’s hard, but big kudos on being able to rest that ankle. at least you know it’s going to pay off.

    also, i meant to mention this in the Heidelburg post – if you’re going back, i know of a few cafe’s and an awesome candy shop in town if you’re interested! my in-laws lived there for 20 years, and my husband lived there for a while as well. 🙂

  • Ryan January 15, 2010, 11:34 pm

    When learning how to speak Italian (in Italy) my favorite things to order were always Arrabiatta because it was so fun to say, “Voglio la pasta all’arrabiatta!”

    I always got “bravo” because I can trill my Rrrrrr’s with the best of the Italians.

    Onto this aqua running. I have 2 more swim sessions this week and on Sunday I am going to tack on an extra 45 minutes of running. I’m having a few issues with my achilles so no running for at least another week for me. I’ll let you know my reviews, but thanks for reminding me. I was so full of self wallowing and pity that aqua running completely escaped my mind.

    Go to Napoli and order “Una pizza Margherita e’ poi fare la pizza arrabiatta, grazie.”

    • Nicole January 16, 2010, 12:04 am

      haha, I was going to do some self wallowing too until one of my friends reminded me of it! I would love to know you take on it from the next week!

      Thanks for the Italian lessons! I can’t wait to go back to Italy!!

  • marisa January 16, 2010, 11:12 pm

    Hey girl!
    So sorry to hear that your ankle still isn’t better! That recipe looks amazing! I’ve been looking for a stuffed shell recipe for a while – thanks I’m going to try it out. Hey btw what days are you teaching spin??? Hope you’re feeling better!

    • Nicole January 17, 2010, 12:06 am

      Thanks! I’m teaching spin to the public on Thursday nights at 5:30pm. I had to cover for Tricia this week, and teach a squadron PT session as well!

  • Biz January 17, 2010, 12:49 am

    Sorry about your ankle! Love your dish, except I would leave the onions out – perfect food with red wine too!

    Feel better soon! 😀

  • Gelareh @ Orange Truffle January 17, 2010, 1:24 am

    The stuffed shells look really good. I could use a glass of wine tonight.

  • Mandy @ University Cooking January 17, 2010, 3:46 am

    I hope your ankle feels better 🙁
    Dinner looks fantastic by the way. Arrabbiata sauce is one of my faves.

  • Leana January 17, 2010, 4:49 am

    Sounds delicious! Thanks for sharing.

    Fingers crossed your ankle continues to heal up quickly!

  • Ash @ Good Taste. Healthy Me January 18, 2010, 7:38 pm

    Fabulous looking recipe!! Italian food is totally my favorite!


Leave a Comment

CommentLuv badge