Grammy's Kitchen · Stuffed Shells · The Best Stuffed Shells
One of 22 stuffed shells recipes we measured
from www.foodnetwork.com
11 cooks on www.foodnetwork.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 | 289% | 267% |
| fat | 21% | 0% |
| egg | 20% | 15% |
| aromatics | 88% | 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)
Weights computed by us.
| 54 g | 1/4 cup olive oil |
| 150 g | 1 small onion, diced |
| 9 g | 3 cloves garlic, minced |
| Pinch crushed red pepper flakes, optional | |
| 66 g | 1/4 cup tomato paste |
| 794 g | Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed |
| 1 g | 1 sprig basil |
| 2 g | 2 teaspoons dried oregano |
| Kosher salt and freshly ground black pepper | |
| 255 g | 9 ounces jumbo dried pasta shells |
| 492 g | 2 cups whole milk ricotta |
| 227 g | 8 ounces shredded part-skim mozzarella |
| 19 g | 3 tablespoons grated Parmigiano-Reggiano, plus more for topping |
| 25 g | 1/4 cup finely chopped flat-leaf parsley leaves |
| 50 g | 1 large egg, lightly beaten |
Method: 7 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Best stuffed shells recipe I've made so far. I have made lots of different variations of this dish & this one is the best. The sauce is soo good. I will be using this sauce recipe for my base for spaghetti in the future. The shells were perfect. The fillin” — a cook, 5★
“Made these for my family today! <br />Excellent recipe, but I think next time, I may change how much parsley to use. <br />It was way too over powering for me. <br />But definitely will be writing this recipe down in my book :) ” — a cook, 5★