Stuffed Shells with Marinara
Large shells stuffed with ricotta, parmesan, and mozzarella covered in marinara. Can be made the night before to bake the next day!
Stuffed Shells with Marinara
Prep time
30
minutesCooking time
40
minutesLarge shells stuffed with ricotta, parmesan, and mozzarella covered in marinara. Can be made the night before to bake the next day!
Remember: If the shells are perfectly cooked in the first step, they’ll be mushy after baking. Follow box directions for baked pasta.
Ingredients
12 oz Jumbo Pasta Shells
2 Large Egg Yokes
1 Large Egg
2 Cups Whole-Milk Fresh Ricotta
3 oz Parmesan, Finely Grated
1/4 Cup Finely Chopped Parsley
8 oz Low-Moisture Mozzarella, Grated, Divided
3 Cups Marinara Sauce, Divided
(Optional) 9 oz Frozen Chopped Spinach, Thawed, Drained
Directions
- 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, chopped spinach, 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 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 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.
- Do Ahead
Cook and stuff pasta the night before. Place in dish with a small layer of sauce at the bottom. Added the rest of the sauce and extra cheese before baking.