Grammy's Kitchen · Stuffed Shells · Three Cheese Stuffed Shells
One of 22 stuffed shells recipes we measured
from www.theorganickitchen.org
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| cheese | 258% | 267% |
| fat | 8% | 0% |
| egg | 0% | 15% |
| aromatics | 3% | 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.
| 340 g | 12 ounces large pasta shells |
| 27 g | 2 tablespoons extra virgin olive oil |
| 454 g | 1 pound Italian sausage (you can use spicy or mild, or a combo of the two, it's up to you) |
| 794 g | 2 28 ounce cans of crushed tomatoes |
| 2 g | 2 teaspoons dried oregano |
| kosher salt and freshly ground pepper, to taste | |
| 1 g | 1/2 teaspoon red pepper flakes |
| 9 g | 3 cloves garlic, peeled and minced |
| 454 g | 16 ounces whole milk ricotta |
| 224 g | 2 cups grated mozzarella |
| 0 g | 1/2 fresh basil leaves, chopped |
| zest of one lemon | |
| 227 g | 8 ounces frozen chopped spinach, thawed with water squeezed out |
| 200 g | 2 cups shaved Parmesan |
Method: 7 steps, published by www.theorganickitchen.org — open the original ↗ or use bake mode for a follow-along with a screen that stays on.