Stuffed Shells

We have some really good friends who are neighbors at our cabin and most Saturday nights my dad and I cook dinner for them, Mary normally makes dessert (she makes amazing fruit pies and cobblers!).  The Murphy's are great people and I love catching up with them every week.  Jerry has tons of stories from growing up in Montana and how much things have changed, and Mary always has news from her job in Yellowstone.  Normally dinner is followed up either by sitting in front of the fireplace and watching the puppies, Lily and Bubs, run around or by playing Mexican Dominos or 3-13.  The last time we were together they requested that I make my stuffed shells so that is what we had.

I have been making these stuffed shells for years and they are a great cold weather dinner.  They do take a little bit of effort to make but totally worth it on a cold winter night.  I adapted this recipe from Giada de Laurentiis' Stuffed Shells with Arrabbiata Sauce.  I like to start with a plan marinara sauce and then add my own herbs, using the herbs in the recipe and whatever I have in the pantry (remember that dried herbs are more potent than fresh herbs).  

Stuffed Shells

Ingredients:

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)

2 tablespoons olive oil, plus extra for greasing baking sheet

2-3 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, plus more for topping 

4 large egg yolks

4 tablespoons chopped fresh Italian parsley leaves

4 tablespoon chopped fresh basil leaves

2 teaspoon chopped fresh mint leaves

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup shredded mozzarella cheese

Instructions:

1. Heat the oil in a heavy medium saucepan over medium heat, add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce, 1 TBPS parsley, 1 TBPS basil and 1 tsp mint. Bring the sauce to a simmer, stirring often.  Let simmer until ready to assemble. 

2. Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

3. 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.

4. In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

5. Preheat the oven to 350 degrees F.

6. 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 and a little extra parmesan.

7. 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.