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Giada De Laurentiis Stuffed Shells with Arrabbiata Sauce

Wed Dec 12, 2007 10:24 pm
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Comments: 2 Views: 1719
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General Info
Servings: 8
Total Cost: $27.49
Cost Per Serving: $3.44
Total Calories: 5,542
Calories/Serving: 693
IngredientVolumeMassCostCalorie
Olive Oil, Extra Virgin 2 Tablespoons 27.00 Grams $0.40 239
Pancetta * 6.00 Ounces $8.73 608
Garlic (2 cloves) 1 Tablespoon 8.50 Grams $0.04 13
Tomato, Pasta Sauce, Generic 5 Cups 1,270.00 Grams $1.67 900
Ricotta Cheese, Whole Milk (Two 15 oz containers) * 1.88 Pounds $7.85 1,550
Parmigiano-Reggiano Cheese 1 1/3 Cup 118.18 Grams $3.76 473
Egg Yolks (4 yolks) * 0.15 Pound $0.67 220
Basil, Fresh, Chopped 3 Tablespoons 5.25 Grams $0.38 1
Salt, Table 1 1/2 Teaspoon 9.00 Grams $0.01 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Mozzarella, Whole Milk Cheese 1 Cup 112.00 Grams $1.00 336
Jumbo Pasta Shells * 0.75 Pound $2.50 1,200
Parsley, Fresh, Chopped 3 Tablespoons 28.13 Grams $0.47 0

8 to 10 servings

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 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
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese

Full Recipe at the Food Network



Comments
Mon Jun 16, 2008 5:11 am
Name: JOHN BOLEA | Comment: HOW DO I GO ABOUT MAKING ENOUGH FOR 150 PEOPLE?? CAN YOU PLEASE GIVE ME SOME IDEA, I DON'T WANT TO MAKE IT TOO MEATY OR TOO MUCH CHEESE.
THANKS
JOHN
Mon Jun 16, 2008 1:30 pm150 people is 18.75 times larger than this recipe suggests. One option is to scale up the ingredients and use larger dishes than the 12 x 9 x 2 inch that she suggests. Or you could just bake this recipe 19 separate times, although that does not seem reasonable.

We would use the same basic proportion of ingredients and use large pots (20 - 24 quarts) and cook most of this on the stove, then lay the shells out on sheet pans and place the remaining toppings on, then broil for a few minutes to brown everything. That should cut the cooking time down and you would have the same basic result.
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Everyday Italian

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