Grammy's Kitchen · Stuffed Shells · Stuffed Shells with Meat
One of 22 stuffed shells recipes we measured
from www.tasteofhome.com
It ranks #20 of 22 for creaminess among the stuffed shells recipes we compared. 26 cooks on www.tasteofhome.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| cheese | 76% | 267% |
| egg | 5% | 15% |
| aromatics | 16% | 5% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.6 | 0.7 |
| cheese flavor idx | 0.5 | 0.4 |
| stretch idx | 0.4 | 0.5 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 20 uncooked jumbo pasta shells |
| 454 g | 1 pound ground beef |
| 150 g | 1 large onion, chopped |
| 425 g | 1 carton (15 ounces) ricotta cheese |
| 226 g | 2 cups shredded Italian cheese blend, divided |
| 50 g | 1/2 cup grated Parmesan cheese |
| 1/4 cup prepared pesto | |
| 50 g | 1 large egg |
| 737 g | 1 jar (26 ounces) spaghetti sauce, divided |
Method: 6 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.