Chèvre Stuffed Shells with Marinara

Chèvre Stuffed Shells on Sabatini’s Marinara Sauce

Ed’s grandfather was a chef from Tuscany – this is his marinara recipe which we still use today! For years, Ed didn’t tell us about the secret ingredient (3 whole anchovies) because none of likes them! I swear, there is NO fishy taste and they completely disappear into the sauce! The only variation we ever make is when we can use our own fresh from the garden tomatoes! Makes. 18-20 shells.


Prepare shells as directed on package.

8 ounces ricotta cheese
8 ounces chèvre
1/2 cup grated Parmigiano Reggiano
2 eggs
3 tablespoons tarragon
1 1/2 tablespoons garlic, finely chopped

Sabatini Family’s Simple Marinara Sauce

28 ounce can of crushed tomatoes
3 cloves of garlic, minced
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
Pinch of crushed red pepper flakes
3 whole anchovies

To make the sauce:
In a large heavy bottom pan, sauté the garlic over low to low-medium heat until it becomes clear. Do not let the garlic brown! Keeping the heat on low, add the crushed tomatoes, red pepper flakes, and anchovies. Gently stir with wooden spoon every few minutes for at least 30 minutes. (Ed thinks the sauce comes out best if heated/stirred for 60 minutes.) Salt and pepper to taste. This sauces freezes really well!

Putting it all together:

  1. While the sauce is bubbling, prepare the shells and filling, and spoon filling into each shell.
  2. Preheat oven to 350 degrees.
  3. Place shells in a baking dish on a base of Ed’s Marinara sauce.
  4. Sprinkle shells with freshly grated Parmigiano Reggiano. Cover with foil and bake for 20 minutes. Take the foil off and bake for another 5 minutes.

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