Stuffed Shells With Marinara

• 12 ounces jumbo pasta shells
• 2 large egg yolks
• 1 large egg
• 2 cups whole-milk fresh ricotta
• 3 ounces Parmesan, finely grated, plus more for serving
• 1/4 cup finely chopped parsley
• 8 ounces low-moisture mozzarella, coarsely grated, divided
• 3 cups
• , divided

1. Preheat oven to 375u0b0F. 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.
2. Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.
3. Spread 1 1/2 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 1 1/2 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.
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.
5. Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375u0b0F.

pasta shells, egg yolks, egg, wholemilk, parmesan, parsley, mozzarella

Taken from www.epicurious.com/recipes/food/views/baked-stuffed-shells-with-marinara (may not work)