Stuffed Shells with Marinara Recipe

Name: Stuffed Shells with Marinara
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 12 ounces jumbo pasta shells; 2 large egg yolks; 1 large egg; 2 cups whole-milk fresh ricotta; 3 ounces Parmesan, finely grated, plus more for serving; 1/4 cup finely chopped parsley; 8 ounces low-moisture mozzarella, coarsely grated, divided; 3 cups Classic Marinara Sauce, divided

Ingredients

12 ounces jumbo pasta shells
2 large egg yolks
1 large egg
2 cups whole-milk fresh ricotta
3 ounces Parmesan, finely grated, plus more for serving
1/4 cup finely chopped parsley
8 ounces low-moisture mozzarella, coarsely grated, divided
3 cups Classic Marinara Sauce, divided

	PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 8 servings

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.
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.
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.
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.