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!!!
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 Sauce
- 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!
I hope that you enjoy this recipe! I have made it for my entire family a few times, and they LOVE it!!
Well, off to finish the movie! Happy Friday Everyone!! Cheers!!