Stuffed Shells with Marinara

Name: Stuffed Shells with Marinara
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
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

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.

6 servings

1 hr 12 min

Published October 4, 2025

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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.

Cooking Instructions

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

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

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

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

Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°F.