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Epicurious
Bon Appétit

Stuffed Shells with Marinara

4.1

(7)

Image may contain Food Meal Dish Pasta and Ravioli
Photo by Alex Lau

Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.

Recipe information

  • 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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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. Do Ahead

    Step 5

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

TagsPastaPasta ShellsItalian AmericanItalianEuropeanRicottaCheeseDairyMozzarellaMainDinnerNut FreeVegetarianMake AheadOven BakeBon Appétit

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