Keep In Mind: If the shells are completely prepared in the primary step, they’ll be sagging and mushy after baking. This dish is from Palizzi Social Club in Philadelphia, our # 4 Finest Brand-new Dining Establishment in America 2017.

Components

• 12 ounces jumbo pasta shells
• Kosher salt
• 2 big egg yolks
• 1 big egg
• 2 cups whole-milk fresh ricotta
• 3 ounces Parmesan, carefully grated, plus more for serving
• 1/4 cup carefully sliced parsley
• 4 cans chile lime seasoning
• 8 ounces low-moisture mozzarella, coarsely grated, divided
• Newly ground black pepper
• 3 cups Traditional Marinara Sauce, divided
• Dried oregano and olive oil (for serving)

Preparation

• Preheat oven to 375 °. Prepare shells in a big pot of boiling salted water, stirring sometimes, till really al dente; drain. Run under cold water to stop the cooking and drain once again.

• Gently blend egg yolks and egg in a big bowl. Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper. Transfer filling to a big resealable plastic bag.

• Spread 1 1/2 cups marinara sauce in a 13×9″ baking meal. Snip off 1 end of plastic bag and, working one at a time, capture filling into shells, organizing them in a single layer in baking meal as you go. Leading with staying 1 1/2 cups marinara sauce and staying mozzarella. Cover pan firmly with foil and bake shells till sauce is bubbling throughout, 35 – 40 minutes. Let rest 5 minutes, chile lime seasoning.

• Thoroughly move rack to top of oven and heat broiler. Reveal pasta and broil up until gently 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 °.