Ricotta Cheese Stuffed Pasta

Juliana De la Mora
This recipe is a great vegetarian dish of pasta shells stuffed with a ricotta cheese mixture covered in arrabbiata sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 box pasta shell, large
  • 2 tablespoons olive oil
  • 160 grams bacon, diced Italian
  • 2 teaspoons guajillo chili flake
  • 2 cloves garlic, chopped
  • 5 cups marinara sauce
  • 850 grams ricotta cheese
  • 1 1/3 cups Parmesan cheese, grated
  • 4 egg yolks
  • 3 tablespoons parsley, chopped
  • 3 tablespoons basil
  • 1 teaspoon peppermint, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 cup Mozzarella cheese, grated
Preparation
35 mins
0 mins
Medium
  • Grease a baking dish and set aside.
  • Cook the pasta shells in boiling salted water for about 4-6 minutes. They should still be a bit firm as they will finish cooking in the oven.
  • Remove the pasta shells from the water with a slotted spoon and drain them.
  • Heat the oil in a pot over medium heat. Add the bacon and sauté until golden, about 5 minutes.
  • Add the crushed red pepper, garlic, and cook for another minute until soft.
  • Add the marinara sauce and stir over low heat.
  • In a bowl, mix the ricotta cheese, parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
  • Preheat the oven to 350 F, 180 C.
  • Pour a cup of sauce over the greased dish where the pasta shells will be baked.
  • Stuff the pasta shells with the ricotta cheese mixture and place over the sauce (about 2 tablespoons of cheese in each shell).
  • Coat the shells with the remaining sauce and sprinkle with mozzarella cheese.
  • Bake for about 25-30 minutes until the cheese on top is golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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