Grammy's Kitchen · Stuffed Shells · Spinach Ricotta Stuffed Shells (Conchiglioni
One of 22 stuffed shells recipes we measured
91 cooks on www.recipetineats.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 | 352% | 267% |
| fat | 11% | 0% |
| egg | 20% | 15% |
| salt | 3% | 0% |
| aromatics | 161% | 5% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.6 | 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.
| 27 g | 2 tbsp olive oil |
| 300 g | 2 eschallots/shallots or 1 small onion (, finely chopped (Note 1)) |
| 12 g | 4 garlic cloves (, finely minced) |
| 1 g | 1 bay leaf (, fresh (sub dried)) |
| 1 g | 1/2 tsp each dried thyme and oregano |
| 87 g | 1/3 cup tomato paste |
| 700 g | 700g / 25 oz tomato passata (US: tomato sauce) ((Note 2)) |
| 79 g | 1/3 cup Chardonnay or other dry white wine ((sub more stock)) |
| 960 g | 4 cups vegetable stock/broth (, low sodium) |
| 4 g | 3/4 tsp salt |
| 6 g | 1 1/2 tsp white sugar |
| 1 g | 1/3 tsp black pepper |
| 250 g | 250g / 8 oz frozen chopped spinach (, thawed (Note 3)) |
| 500 g | 500g / 1 lb ricotta (, full fat please (Note 4)) |
| 50 g | 1/2 cup parmesan (, finely shredded) |
| 113 g | 1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!)) |
| 50 g | 1 egg |
| 3 g | 1 large garlic clove (, minced) |
| Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional)) | |
| 3 g | 3/4 tsp cooking / kosher salt |
| 1 g | 1/2 tsp black pepper |
| 250 g | 250g / 8 oz jumbo pasta shells (conchiglioni) ((Note 3)) |
| 168 g | 1 1/2 cups shredded mozzarella |
| 50 g | 1/2 cup parmesan (, shredded) |
| Fresh basil and parmesan (, for garnish (optional)) |
Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was super, super yummy.. My only comment is I think I would have reduced the sauce done a little bit more, as it spilled all over my oven baking. I used the size baking dish recommended, but when putting the shells in they were not "peaking" out the top l” — a cook, 5★
“Love it sooo much it’s my third time making this wonderful dish. It still takes me over 3 and a half hours to make. I hit the stopwatch when I start gathering up everything. I’m not a pro cook but I love Miss Nagi’s recipes because of all of her notes. And exp” — a cook, 5★