Stuffed Shells

Ingredients

• 0.25 cup extra-virgin olive oil
• 1 medium onion (finely chopped)
• Kosher salt (plus more for pasta water and seasoning)
• 4 garlic cloves (peeled and thinly sliced)
• 3 tbsp tomato paste
• 28 oz tomato purée (1 can)
• 0.5 tsp black pepper (plus more to taste)
• 1 lb fresh ricotta (about 2 cups)
• 10 oz fresh mozzarella (grated, about 2 ½ cups; divided)
• 5.5 oz Parmesan (finely grated, about 2 cups; divided)
• 2 egg yolks
• 1 garlic clove (for grating into filling)
• 12 oz jumbo shells (about 24-30 shells)

Steps

1. 1

   Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium heat.

2. 2

   Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until softened, about 5 to 7 minutes.

3. 3

   Add the 4 sliced garlic cloves and 3 tablespoons tomato paste. Cook, stirring frequently, until the paste turns one shade darker, about 2 minutes.

4. 4

   Stir in the 28-ounce can of tomato purée and season with salt. Bring the mixture to a simmer.

5. 5

   Cover the pot halfway to reduce splattering. Cook, stirring occasionally, until the sauce has thickened slightly, about 20 to 30 minutes.

6. 6

   Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.

7. 7

   Make the filling: In a medium bowl, combine the ricotta with 1 ½ cups of the grated mozzarella, 1 cup of the grated Parmesan, and the 2 egg yolks.

8. 8

   Grate the remaining garlic clove directly into the bowl. Season with 1 teaspoon salt and ½ teaspoon pepper. Stir to combine and set aside.

9. 9

   Add the jumbo shells to the boiling water and cook until just shy of al dente (about 2 minutes less than the minimum package time).

10. 10

    Reserve ½ cup of the pasta cooking water, then drain the pasta and rinse it under cold water to stop the cooking and make them easier to handle.

11. 11

    Count out 24 shells for the dish (the extra cooked shells are insurance against ripping). Stir the reserved pasta water into the tomato sauce.

12. 12

    Add half of the sauce to a 3-quart (9-by-13-inch) baking dish and spread it in an even layer.

13. 13

    Spoon about 2 tablespoons of filling into each of the 24 shells, lining them up in the baking dish as you go.

14. 14

    Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.

15. 15

    Cover the dish tightly with foil and bake for 30 minutes.

16. 16

    Remove the foil and continue to bake, uncovered, until the cheese is melted and the sauce is bubbling, about 15 to 20 minutes. For browned cheese, broil for 2-3 minutes at the end.

17. 17

    Let the dish sit for 5 minutes before serving.

Notes

Make-ahead: The tomato sauce can be refrigerated up to 5 days ahead. The shells can be assembled a few hours ahead and baked straight from the refrigerator (add about 10 minutes to the covered baking time). You can substitute the homemade sauce with 3 cups of store-bought marinara to save time.

Nutrition per serving

• main
• baked pasta
• vegetarian
• comfort food
• make-ahead
• dinner
• family-style