Grammy's Kitchen Β· Stuffed Shells Β· Baked Stuffed Shells
One of 22 stuffed shells recipes we measured
from www.365daysofbakingandmore.com
It ranks #21 of 22 for cheese intensity among the stuffed shells recipes we compared. 144 cooks on www.365daysofbakingandmore.com rate it 4.8β .
Every ingredient resolved to grams, expressed against the recipe's own base β next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| cheese | 17% | 267% |
| fat | 1% | 0% |
| egg | 1% | 15% |
| aromatics | 4% | 5% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.4 | 0.4 |
| stretch idx | 0.6 | 0.5 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3402 g | 20 jumbo pasta shells (6 ounces) |
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 small onion (chopped) |
| 9 g | 3 cloves garlic (minced) |
| 227 g | 1/2 pound ground beef |
| 680 g | 24 ounces pasta sauce (or my homemade meat sauce) |
| 425 g | 15 ounces ricotta cheese |
| 224 g | 2 cups shredded mozzarella (divided) |
| 50 g | 1/2 cup grated Parmesan cheese |
| 50 g | 1 egg |
| 12 g | 2 tablespoons dried parsley |
Method: 12 steps, published by www.365daysofbakingandmore.com β open the original β or use bake mode for a follow-along with a screen that stays on.
βHey Alana, step 7 tells us to add the ricotta, "In a large mixing bowl, beat the egg. Add the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well." and then step 9 tells us to fill each shell with the filling. (I suppose that one migβ β a cook, 5β
βI made this for my family and it turned out good but there are a few hiccups in the recipe. No where does it state where to add the ricotta mixture and the recipe also doesnΓ’ΒΒt say to add any seasonings. I had to look at a different recipe and learned that I β β a cook, 4β