24 jumbo pasta shells (about half of a 340g package)
2 cups kale, finely chopped
2 tbsp unsalted butter
1 red onion, chopped
2 garlic cloves, minced
1 container (475g) ricotta cheese (2 cups)
3 ½ cups shredded mozzarella cheese (350g)
1 egg
Zest of 1 lemon
Juice of ½ lemon
1 tsp salt
1 jar (660 ml) of Rao’s caramelized onion sauce
Directions
Preheat the oven to 350°F and position the rack in the center.
Boil a large pot of salted water, add the jumbo shells, and cook until about 3 minutes less than the package directions. Drain and set aside.
In a skillet, melt the butter, then sauté the onion with salt for about 20 minutes until caramelized. Add the kale and garlic, cook for 2-3 minutes, then cool on a plate.
In a large bowl, combine the ricotta, 2 cups mozzarella, lemon zest and juice, kale mixture, egg, and salt. Season with pepper.
Spread Rao’s caramelized onion sauce in a baking dish, then stuff each shell with the ricotta mixture and place them in the dish on top of the sauce. Sprinkle with the remaining mozzarella.
Bake for 25 minutes, then broil for 2-3 minutes until the cheese is golden. Let cool for 5 minutes before serving.
Choosing a selection results in a full page refresh.
Oops...
Slider with alias raos-timeline not found.
Oops...
Slider with alias timeline-slider1 not found.
where it all started
1896
Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York City
2019
1930
1930
Charles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.
1896
1958
1958
After Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.
1930
1974
1974
Anna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.
1958
1975
1975
Frank Pellegrino Sr. begins helping his aunt and uncle at Rao’s. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”
1974
1977
1977
Famed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. The rights were prized family possessions passed from generation to generation.
1975
1982
1982
At just 12 years-old, Frank Pellegrino Jr. became the fourth generation of the Rao’s family to work at the restaurant. This begins a career of over 35 years working at Rao’s.
1977
1992
1992
Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Characteristics that still are central to the product line today.
1982
1997
1997
Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen.
1992
2005
2005
Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom.
1997
2017
2017
Rao’s Homemade celebrates 25 years of bringing one of the best-tasting sauces home.
2005
2018
2018
Rao’s Homemade continues to expand their sauce flavors offering Alfredo sauce and also begins offering dry pasta.
2017
2019
2019
Rao’s Homemade begins offering soup, bring high-quality ingredients and flavors to another part of your pantry.
2018
1896
TIMELINE
Busy Philipps’ Stuffed Shells Recipe
Busy Philipps' signature stuffed shells recipe
VIEW RECIPE
Bon Appétit’s Masala Arrabbiata Pasta with Rao’s Homemade Arrabbiata Sauce and Rao’s Homemade Penn
Arrabbiata or “angry” sauce is a spicy, yet balanced sauce made with slow-simmered Italian tomatoes and crushed red pepper.
VIEW RECIPE
Bon Appétit’s Vietnamese Salted Squid with Rao’s Homemade Marinara Sauce
Made with the Rao's Classic Homemade Marinara Sauce
VIEW RECIPE
