Grammy's Kitchen · Stuffed Shells · Ricotta Stuffed Shells
One of 22 stuffed shells recipes we measured
7 cooks on www.lovefromtheoven.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| cheese | 212% | 267% |
| egg | 15% | 15% |
| salt | 3% | 0% |
| acid | 5% | 0% |
| aromatics | 1% | 5% |
| different cheeses | 1.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.4 | 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.
| 340 g | 12 ounces jumbo pasta shells |
| 554 g | 2 1/4 cups ricotta cheese |
| 50 g | 1 large egg |
| 15 g | 1 tbsp lemon juice |
| 9 g | 1 1/2 tsp salt |
| 3 g | 1 tsp garlic powder |
| 2 g | 1/2 tsp onion powder |
| 1 g | 1/2 tsp dried basil |
| 1 g | 1/2 tsp dried oregano |
| 1 g | 1/4 tsp black pepper |
| 612 g | 2 1/2 cups marinara sauce |
| 168 g | 1 1/2 cups mozzarella cheese (shredded) |
| minced parsley (optional garnish) |
Method: 8 steps, published by www.lovefromtheoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The flavor was good but the center was too runny. I think the tablespoon of lemon juice maybe too much so I will half the next time. Also it would be helpful to know how much “stuffing” goes into the shell. Thanks for sharing this recipe! :)” — a cook, 4★
“This is a fantastic recipe. I make this fairly often as my family loves it. I tried adding pan seared Italian sausage once and my family has declared it to be the standard now. Thank you for sharing this delicious recipe!” — a cook, 5★