Stuffed Shells with Marinara

Ingredients for Stuffed Shells with Marinara

• 350g jumbo pasta shells

• 2 large egg yolks

• 1 large egg

• 475ml whole-milk fresh ricotta

• 90g Parmesan, finely grated, plus more for serving

• 1/4 cup finely chopped parsley

• 230g low-moisture mozzarella, coarsely grated, divided

• 725ml Classic Marinara Sauce, divided

Preheat oven to 191°C. 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 350ml 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 350ml 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 grill. Uncover pasta and grill until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil.

Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 191°C

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.