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, our #4 Best New Restaurant in America 2017.
Recipe information
Yield
8 servings
Ingredients
12
2
1
2
3
¼
8
3
Need to make a substitution?
Preparation
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.
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. Transfer filling to a large resealable plastic bag.
Step 3
Spread 1½ cups marinara sauce in a 13x9" 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.
Step 4
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: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°.