My Signature Dish: Stuffed Shells in an Arrabbiata Sauce

Someone asked me once what I would say my "signature dish" is.  I had never really thought about it before, but I realized that my stuffed shells in a spicy arrabbiata sauce definitely fit the bill.  It was one of the first things I cooked for my boyfriend when we first started dating, it was the dish I made for my family when they came to Chicago for my law school graduation, and it is hands-down my favorite comfort food.  This rich, spicy, cheesy, tasty masterpiece is my go-to recipe for everything from a comfort-food dinner for two to a family-style dinner for a crowd. I've pulled from both family recipes and food-network-celebrity recipes alike to perfect my own version of this Italian classic. The kick from the savory-spicy sauce is the perfect compliment to the creamy, herb-studded filling.  Enjoy with friends, family, or a small army!

Stuffed Shells in an Arrabbiata Sauce
(Serves 2 people for several days, 8 hungry relatives, or 1.5 21 year-old marathon runners)

Arrabbiata Sauce

2 TBSP olive oil

3 oz. pancetta, diced

2 tsp crushed red pepper flakes

Half an onion, diced

6 cloves of garlic, minced or pressed

1 28 oz. can San Marzano tomatoes, pureed in a blender or food processor

1 piece parmesan cheese rind

1 TBSP fresh basil, chopped

2 TBSP butter

Kosher salt, to taste

Filling

2 eggs, beaten

15 oz. ricotta cheese (part-skim is a-ok, but under no circumstances should you buy light or fat free ricotta - it's gross!)

1 cup grated parmesan cheese

1 lb. frozen chopped spinach, thawed and thoroughly drained

1 TBSP fresh basil, chopped
2 TBSP fresh Italian parsley, chopped

Kosher salt and freshly ground black pepper to taste 

1 lb. jumbo shells

1 cup mozzarella cheese, grated

Preheat the oven to 350 degrees and heat a large pot of salted water over medium high heat.  While you're waiting for the water to boil, start on the arrabbiata sauce.  

"Arrabbiata" means "angry" in Italian and refers to the spicy, garlicky, kick of this sauce.  Start by heating the olive oil over medium heat in a large dutch oven or saucepan.  Once the oil is hot, add the pancetta and saute until the fat is rendered and the pancetta begins to crisp.  Add the crushed red pepper and saute a couple minutes longer, until the pancetta is nice and crispy.  Add the diced onion and about 1 tsp. of salt.  Saute the onions until soft, about 5-7 minutes.  Add the garlic and saute until just fragrant, 1-2 minutes.  Add the tomatoes and parmesan cheese rind and give the sauce a stir.  Cover the sauce and allow it to simmer on medium heat.

While your sauce is simmering away, make the filling.  Beat the eggs in a medium bowl.  Add the ricotta cheese and stir until smooth.  Add the parmesan cheese, spinach, basil, and parsley and stir to combine.  Season with salt and pepper to taste.

Once the sauce has been simmering for 20-30 minutes or so and has reduced by about 1/3, turn off the heat and remove the parmesan cheese rind.  Add the basil and butter and stir until incorporated.  Season with salt, to taste.

By this time, your water should be boiling.  (I have an ENORMOUS 8 quart stock pot and it usually takes at least this long for the water to boil, so that's what I'm basing the timing on.)  Add the shells to the boiling water and give them a quick stir.  Allow the shells to cook for about 6 minutes (remember: you're going to cook them again in the oven).  Drain the shells and arrange them on a baking sheet.  Drizzle the shells with olive oil and give them a little shimmy so they don't stick.  Carefully separate any shells that are "spooning" one another.  

Once the shells are cool enough to handle, you're ready to start stuffing!  Cover the bottom of a 13" x 9" baking dish with about 2 cups of the arrabbiata sauce.  Stuff each shell with approximately 2 tablespoons of the filling.  Arrange the shells in a single layer in the baking dish.  Top the shells with the remaining sauce and sprinkle with mozzarella cheese.

Cover your baking dish tightly with foil and bake the shells for 30 minutes.  Then, remove the foil and return the shells to the oven for about 10 minutes.  Enjoy with loved ones :)

Ta da!  My signature dish!