Stuffed Shells with Marinara
Stuffed Shells with Marinara
Shell pasta stuffed with a ricotta/mozarella filling smothered in a rich marinara sauce is an easy, impressive and delicious dish that'll please everyone.
Equipment
- pasta boiling pot
- 8"x 8" Pyrex baking dish
Ingredients
- 6 oz jumbo pasta shells - ½ a box (about 20) – see notes
- 1 lg egg yolk
- 1 lg whole egg
- 1 cup (8 oz) whole-milk fresh ricotta - for vegan – see my recipe for a tofu ricotta substitute.
- 1½ oz parmigiana-reggiano - finely grated, plus more as a garnish
- ¼ cup parsley - finely chopped
- 2 cups Classic Marinara Sauce - see recipe
- divided oregano and olive oil - for serving
Instructions
- Preheat oven to 375°. 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. Rob's Little Tip: Under cook the pasta otherwise they will end up mushy after baking.
- Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1½ cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.
- Spread 1½ cups marinara sauce in a 13×9" 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 1½ 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. Plate 4 – 6 shells per bowl, sprinkle with oregano and more parmigiana-reggiano and drizzle with oil.
Notes
Do Ahead: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°.
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