Name: Stuffed Shells
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 1/2 tsp. kosher salt, plus more -; 1 (12-oz. package) jumbo shells -; 1 large egg yolk -; 4 cloves garlic, grated -; 1 1/4 lb. whole-milk ricotta -; 1 (8-oz.) block cream cheese, room temperature -; 1/4 c. chopped fresh parsley -; 2 tbsp. chopped fresh basil -; 2 tbsp. sliced chives -; 1/2 tsp. freshly ground black pepper -; 1 1/2 oz. finely grated Pecorino Romano (about 1 1/2 c.), divided -; 3 c. marinara sauce, divided -; 12 oz. mozzarella, shredded -; Fresh basil leaves, for serving -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Shells

1. 1/2 tsp. kosher salt, plus more -

2. 1 (12-oz. package) jumbo shells -

3. 1 large egg yolk -

4. 4 cloves garlic, grated -

5. 1 1/4 lb. whole-milk ricotta -

6. 1 (8-oz.) block cream cheese, room temperature -

7. 1/4 c. chopped fresh parsley -

8. 2 tbsp. chopped fresh basil -

9. 2 tbsp. sliced chives -

10. 1/2 tsp. freshly ground black pepper -

11. 1 1/2 oz. finely grated Pecorino Romano (about 1 1/2 c.), divided -

12. 3 c. marinara sauce, divided -

13. 12 oz. mozzarella, shredded -

14. Fresh basil leaves, for serving -

How to cook deliciously - Stuffed Shells

1. Stage

Preheat oven to 375°. In a large pot of boiling salted water, cook shells, stirring occasionally, until very al dente, about 8 minutes. Drain.

2. Stage

In a medium bowl, mix egg yolk, garlic, ricotta, cream cheese, parsley, basil, chives, pepper, 1 cup Pecorino, and remaining 1/2 teaspoon salt until well combined.

3. Stage

Spread bottom of a 13"x9" baking dish with half of sauce. Fill a large piping or resealable bag with ricotta mixture. Cut a small hole in the corner. Using your non-dominant hand, hold shell and pipe in filling with your dominant hand (alternatively, fill shells with 2 spoons). Layer shells on an angle in prepared pan; it’s okay if a few overlap.

4. Stage

Pour remaining sauce on top. Sprinkle with mozzarella and remaining 1/2 cup Pecorino, pushing down around shell crevices to ensure coverage.

5. Stage

Bake stuffed shells until golden brown around the edges, 30 to 40 minutes. Let cool 10 minutes. Top with basil before serving.