Spinach-Ricotta Stuffed Shells

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.

	this recipe	typical
cheese	290%	267%
fat	26%	0%
egg	20%	15%
aromatics	7%	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)

Ingredients

Weights computed by us.

54 g	1/4 cup extra-virgin olive oil
18 g	6 cloves garlic, thinly sliced
794 g	2 28-ounce cans San Marzano tomatoes, crushed by hand
1 g	1 teaspoon dried oregano
	Pinch of red pepper flakes, plus more for topping
	Kosher salt and freshly ground pepper
	Kosher salt
255 g	9 ounces jumbo pasta shells (30 to 34 shells)
14 g	1 tablespoon extra-virgin olive oil
227 g	1 8-ounce bag fresh spinach
492 g	2 cups ricotta cheese
224 g	2 cups shredded low-moisture mozzarella cheese
33 g	1/3 cup finely chopped fresh parsley
25 g	1/4 cup grated Parmesan cheese, plus more for topping
	2 teaspoons finely grated lemon zest
50 g	1 large egg, beaten
	Freshly ground pepper

Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Stuffed pasta shells was one of my favorite dishes my Italian mom would make us. Sadly, she and her recipe is no longer with us and I’ve tried for decades to recreate it. It was always good but not quite my mother’s. I was missing something. <br /><br />When I” — a cook, 5★

“Made ‘as is’ wonderful! I was always taught a different ratio on my cheese blend though. 4 cups ricotta, 2 cups mozzarella and 1 cup Parmesan for the cheese filling in our family. The lemon zest is such a special touch that will carry forth in our family’s tra” — a cook, 5★