Stuffed Shells with Marinara Recipe
"Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA...."
INGREDIENTS
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12 ounces jumbo pasta shells
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Kosher salt
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2 large egg yolks
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1 large egg
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2 cups whole-milk fresh ricotta
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3 ounces Parmesan, finely grated, plus more for serving
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¼ cup finely chopped parsley
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8 ounces low-moisture mozzarella, coarsely grated, divided
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Freshly ground black pepper
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3 cups Classic Marinara Sauce, divided
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Dried oregano and olive oil (for serving)
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