Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Nutrition per serving
Calories2953 kcal (148%)
Total Fat166.7 g (238%)
Carbs212 g (82%)
Sugars33.4 g (37%)
Protein155.8 g (312%)
Sodium6325.9 mg (316%)
Fiber20.7 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
olive oil
for drizzling
4 ozdiced pancetta
5cloves garlic
minced
1 Tbsptomato paste
2 tspCalabrian chilis
chopped, or to taste
1 x 28 ozcan whole peeled San Marzano tomatoes
crushed well by hand, or pulsed in a food processor or blender
kosher salt
to taste
pepper
to taste
1 x 15 ozwhole milk ricotta cheese
container
¼ cupfresh basil
chopped, plus more for garnish
¼ cupfresh parsley
chopped
½ cuppecorino romano cheese
freshly grated, plus more for topping
1zest of lemon
8 ozwhole milk mozzarella cheese
shredded, more if you want a super cheesy top!)
0.5 x 12 ozjumbo shells
box
Instructions
Step 1
Begin by preparing the sauce. Add a drizzle of olive oil to a medium pot over medium heat. Add in pancetta and cook until rendered and crispy.
Step 2
Add in garlic and cook until golden. Stir in tomato paste. Cook until tomato paste browns, about 3 minutes.
Step 3
Add in chilis, tomatoes, salt and pepper. Simmer on low, for at least 45 minutes, until the flavors have infused, the tomatoes have broken down, and the sauce has thickened a bit.
Step 4
While the sauce simmers, prepare the shells and filling.
Step 5
Place a large pot of water over high heat to boil the pasta. Preheat the oven to 400ºF.
Step 6
In a small bowl, mix ricotta, basil, parsley, pecorino, and lemon zest until combined. Season to taste with salt and pepper.
Step 7
Once water is boiling, heavily salt the water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked).
Step 8
Drain pasta and run under cold water to cool off. Drizzle with a touch of oil, so that the shells don't stick together. Set aside until ready to assemble the shells.
Step 9
Grease a small baking dish with a bit of olive oil.
Step 10
Add a layer of marinara sauce to cover the bottom of the dish.
Step 11
Fill each shell with ricotta mixture. Place shells in the prepared baking dish as you fill.
Step 12
Top with an even layer of marinara sauce. **
Step 13
Top with mozzarella cheese, and a sprinkle of pecorino romano. Drizzle with olive oil.
Step 14
Cover with foil and bake for 40 minutes.
Step 15
Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.
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