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 Classic Marinara Sauce', 'divided']
Preheat oven to 375°F. 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.
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.
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.
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.
Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°F.
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