What's not to love about stuffed shells, especially when they're JUMBO! Filled to the brim with a creamy ricotta mixture and surrounded by Pasta Jay's Classic Marinara, these stuffed shells are sure to be come one of your new go-to dishes when you want easy, but decadent Italian inspired cuisine!
- 12 ounces jumbo pasta shells
- Kosher salt
- 2 large egg yolks
- 1 large egg
- 2 cups whole-milk fresh ricotta
- 3 ounces Parmesan, finely grated, plus more for serving
- ¼ cup finely chopped parsley
- 8 ounces low-moisture mozzarella, coarsely grated, divided
- Freshly ground black pepper
- 3 cups Pasta Jay's Classic Marinara, divided
- Dried oregano and olive oil (for serving)
How to Make
STEP 1: 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. Note: Do not overcook your shells! The dish will turn out mushy and the shells will not hold the filling!
STEP 2: Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1½ cups mozzarella; season with salt and pepper.
STEP 3: Spread 1½ cups marinara sauce in a 13x9" baking dish. Using a spoon gently fill the shells with the ricotta filling arranging them in a single layer in baking dish as you go. Top with remaining 1½ cups marinara sauce and remaining mozzarella. Cover dish with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.
STEP 4: Heat your broiler to HI. Uncover pasta and broil until cheese is lightly browned and crispy, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil.