Stuffed Shells with Marinara

I was immediately drawn to the photo of this dish when I first spotted it in Bon Appétit magazine because it looked incredibly saucy. Maybe my expectations were too high regarding the amount of sauce, but next time I may even make 1.5 times the amount. It’s all about the sauce! 🙂

This classic marinara sauce was described as “the little black dress of Italian-American cooking.” This version, as well as the stuffed shells recipe, is from Palizzi Social Club in Philadelphia, PA, via Bon Appétit. The magazine rated it one of the Best New Restaurants in America in 2017 (#4). Quite an endorsement!

Yield: 8 servings

For the Classic Marinara Sauce:

• ¼ cup olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, thinly sliced
• 2 sprigs basil
• 2 28-ounce cans whole peeled tomatoes (I used San Marzano tomatoes)
• coarse salt and freshly ground pepper

1. Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes.
2. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil.
3. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer.
4. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour.
5. Season with salt and pepper. Let cool.

Note: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

To Complete the Dish:

• 12 ounces jumbo pasta shells
• coarse 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 Classic Marinara Sauce, recipe above, divided
• dried oregano and olive oil, for serving, as desired

1. Preheat oven to 375°, preferably on convection.
2. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. (I cooked mine for 9 minutes.) Run under cold water to stop the cooking and drain again. Place noodles on a rimmed baking sheet.
3. Lightly whisk egg yolks and egg in a large bowl.
4. Stir in ricotta, Parmesan, parsley, and 1½ cups mozzarella; season with salt and pepper.
5. Transfer filling to a large resealable plastic bag.
6. Spread 1½ cups marinara sauce in a 13×9″ baking dish.
7. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells. I returned them to the rimmed baking sheet to make sure the filling was evenly distributed before placing the shells into the baking dish.
8. Arranging the filled shells in a single layer in the prepared baking dish.
9. Top with remaining 1½ cups marinara sauce and remaining 1/2 cup mozzarella.
10. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.
11. Carefully move rack to top of oven and heat broiler.
12. Uncover pasta and broil until lightly browned on top, about 2 minutes.
13. Sprinkle with oregano and more Parmesan and drizzle with oil, if desired.

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

One Year Ago: Bucatini with Lemony Carbonara

Two Years Ago: Shepherd’s Chicken Pot Pie

Three Years Ago: Baked Spaghetti & Mozzarella

Four Years Ago: Chicken, Spinach, & Mushroom Casserole with Parmesan Croutons

Five Years Ago:

• Lighter Three-Cheese Mac
• Swiss Chard Stuffed Shells

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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