Stuffed Jumbo Shells with Arrabbiata Sauce - Scoici umplute in sos Arrabbiata

Pentru ca nu aveam ce face dupa ce tocmai curatasem aragazul, si fiind se pare putin masochista din fire, m-am apucat sa comit aceste paste, care au iesit in final foarte bune.  Iata ce am folosit eu:

Because apparently I had nothing better to do after just cleaning the stove top, I started preparing these pasta, which turned out just great. This is what I used:

 

 In traducere:

• 18 scoici
• 1 lingura ulei de masline, plus extra pentru uns
• 90 gr pancetta, pe care eu am inlocuit-o cu bacon
• 1 lingurita de piper rosu, zdrobit
• 2 catei de usturoi, maruntiti
• 2,5 cani sos marinara
• 450 gr branza ricotta
• 2/3 cana parmezan ras, eu am inlocuit cu aceeasi cantitate de Pecorino romano
• 2 galbenusuri ou
• 1,5 lingura patrunjel proaspat tocat
• 1.5 linguri busuioc proaspat tocat
• 3/4 lingurita sare
• 1/4 lingurita piper negru proaspat macinat
• 1/2 cana mozzarella rasa

• 6 ounces (1/2 box) jumbo pasta shells (approximately 18 shells)
• 1 tablespoons olive oil, plus extra for greasing baking sheet
• 3 ounces thinly sliced pancetta, diced, which I replaced with bacon
• 1 teaspoon dried crushed red pepper flakes
• 2 garlic cloves, minced
• 2 1/2 cups marinara sauce
• 1 (15-ounce) containers whole milk ricotta cheese
• 2/3 cups grated Parmesan, I replaced it with Pecorino Romano
• 2 large egg yolks
• 1 1/2 tablespoons chopped fresh Italian parsley leaves
• 1 1/2 tablespoon chopped fresh basil leaves
• 1/2 teaspoon chopped fresh mint leaves
• 3/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded mozzarella cheese

Intr-o oala mare, puneti pastele la fiert in apa clocotita cu sare, pentru 4-5 minute (nu le lasati sa fiarba complet, se vor coace in continuare in cuptor). Scurgeti-le de apa si asezati-le pe o tava unsa cu ele, astfel incat sa nu se lipeasca intre ele, si lasati-le sa se racoreasca.

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.

Intr-o tigaie mare am pus la prajit bacon-ul cu foarte putin ulei, am lasat cam 5 minute pana s-a aurit.

Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta (bacon in my case) and saute until golden brown, about 5 minutes. 

Am adaugat piperul rosu si usturoiul, si am lasat cam un minut

Add the red pepper flakes and the garlic and saute until tender, about 1 minute

 Adaugati sosul marinara si aduceti la punctul de fierbere, amestecand mereu

Add the marinara sauce and bring the sauce to a simmer, stirring often

Intr-un castron amestecati ambele feluri de branza, patrunjelul, galbenusurile de ou, busuiocul, menta, sare si piper

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

 Incalziti cuptorul la 180 grade Celsius/350F.

 Turnati cam jumatate din sosul marinara cu bacon in vasul pregatit pentru cuptor. Umpleti scoicile cu amestecul de branza, cam 1-2 linguri pentru fiecare scoica. Asezati pastele umplute peste sos.

Spoon half 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.

Puneti deasupra restul de sos si presarati mozzarella

Spoon the remaining sauce over the shells, then sprinkle with mozzarella

dupa care bagati la cuptor pentru cam 30 minute

then place in the pre-heated oven for about 30 minutes

Pofta mare!

Enjoy!