Stuffed Shells with Marinara
Classic Italian-style jumbo pasta shells filled with a rich mixture of ricotta, mozzarella, and Parmesan cheese, then baked in marinara sauce until bubbly and golden brown.
Ingredients
- •12 ounces jumbo pasta shells
- •2 large egg yolks
- •1 large egg
- •2 cups whole-milk fresh ricotta
- •3 ounces Parmesan, finely grated
- •¼ cup parsley
- •8 ounces low-moisture mozzarella
- •3 cups Classic Marinara Sauce
- •divided
Cooking Instructions
- 1.
Preheat oven to 375°F. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.
15 min
- 2.
Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.
10 min
- 3.
Spread 1 1/2 cups marinara sauce in a 13x9" baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1 1/2 cups marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35-40 minutes. Let rest 5 minutes.
45 min
- 4.
Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil.
2 min
- 5.
Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°F.
