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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside. | 2. 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. | 3. Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jumbo pasta shell	1	box		151.3	0.0	33.66	0.85
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pancetta	6	ounces	sliced diced	151.3	0.0	33.66	0.85
red pepper flake	2	teaspoons	crushed	151.3	0.0	33.66	0.85
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
marinara sauce	5	cups		-	-	-	-
milk ricotta cheese	2	containers		-	-	-	-
parmesan cheese	1 1/3	cups	grated	394.6667	42.6667	42.6667	5.3333
egg yolk	4			218.96	2.4412	10.7848	18.0472
italian parsley	3	tablespoons	chopped	151.3	0.0	33.66	0.85
basil leaf	3	tablespoons	chopped	151.3	0.0	33.66	0.85
mint leaf	1	teaspoon	chopped	151.3	0.0	33.66	0.85
salt	1 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
mozzarella cheese	1	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.