Grammy's Kitchen · Stuffed Shells · Classic Stuffed Shells
One of 22 stuffed shells recipes we measured
from bakerbynature.com
14 cooks on bakerbynature.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| cheese | 249% | 267% |
| fat | 12% | 0% |
| egg | 29% | 15% |
| salt | 1% | 0% |
| aromatics | 49% | 5% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.5 | 0.4 |
| stretch idx | 0.5 | 0.5 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 40 g | 3 tablespoons olive oil |
| 150 g | 1 large large onion (finely diced) |
| 18 g | 6 cloves garlic (minced ) |
| 0 g | 1/8 teaspoon crushed red pepper flakes (tiny pinch ) |
| 79 g | 1/3 cup red wine (optional ) |
| 794 g | 2 28 ounce cans crushed tomatoes with basil |
| 3 g | 1/2 teaspoon salt (more to taste ) |
| 1 g | 1/4 teaspoon ground black pepper (more to taste ) |
| 8 g | 2 teaspoons granulated sugar |
| 50 g | 1/2 cup fresh basil (chopped ) |
| 425 g | 15 ounces ricotta cheese |
| 33 g | 1/3 cup parmesan cheese (finely grated ) |
| 113 g | 4 ounces mozzarella cheese (shredded ) |
| 100 g | 2 large eggs (lightly beaten ) |
| 12 g | 2 Tablespoons parsley (finely chopped ) |
| 12 g | 2 Tablespoons basil (finely chopped ) |
| 1 g | 1/8 teaspoon salt |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 340 g | 1 12 ounce box jumbo shells pasta |
| 113 g | 4 ounces mozzarella cheese (shredded ) |
| 113 g | 4 ounces fontina cheese (mozzarella can be used instead) (cubed ) |
| 12 g | 2 Tablespoons fresh parsley (finely chopped, garnish ) |
| 50 g | 1/2 cup parmesan cheese (for serving ) |
Method: 14 steps, published by bakerbynature.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My husband and I made these last night (we could not find pasta shells so we used manicotti instead), and it turned out SO CRAZY good, just like the title says. Highly recommend this recipe. We will definitely be making this again. Thank you, Ashley!” — a cook, 5★
“This is an excellent recipe! The wine and red pepper flakes made the sauce perfect in my opinion. I added a small can of petite tomatoes just because I like my sauce a little chunky. This will be my go-to recipe for stuffed shells from now on.” — a cook, 5★