Name: Stuffed Shells with Marinara
Ingredients: 3 cups Classic Marinara Sauce, divided; 3 ounces Parmesan, finely grated, plus more for serving; Dried oregano and olive oil; 8 ounces low-moisture mozzarella, coarsely grated, divided; 2 large egg yolks; 1 large egg; 2 cups whole-milk fresh ricotta; Freshly ground black pepper; ¼ cup finely chopped parsley; 12 ounces jumbo pasta shells; Kosher salt

Stuffed Shells

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.

Milk

Eggs

Wheat

Vegetarian

Pasta Sauces

milliliter

marinara sauce

Cheese

gram

parmesan cheese

part skim mozzarella cheese

eggs

ricotta cheese

Seasonings

black pepper

Fresh Vegetables

fresh parsley

Pastas & Noodles

jumbo pasta shells

Coarse Salt

Selenium

Minerals

Alpha-carotene

Vitamin A

Lycopene

Vitamins

Added Sugar

Sugar

Dietary Fiber

Carbohydrates

Calories

Protein

Iron

Sodium

Vitamin C

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Zinc

Potassium

Phosphorus

Magnesium

Water

Vitamin K

Lactose

Vitamin D

Beta-cryptoxanthin

Cholesterol

Trans fatty acids

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Stuffed Shells with Marinara

Pasta, Sauces, Grain

Dairy

Baking Goods

Produce

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