New This Month

Three-Cheese Stuffed Shells


A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.

  • Servings: 10

Source: Martha Stewart Kids, Spring 2005


  • Salt
  • 1 pound spinach, trimmed
  • 1 pound large pasta shells
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 pound ricotta cheese
  • 4 ounces coarsely grated mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Freshly ground pepper


  1. Preheat oven to 375 degrees. Bring a large pot of water to a boil; add salt. Boil spinach until bright green, about 30 seconds. Remove with a slotted spoon; drain. Add shells to boiling water; cook until slightly underdone. Drain. Toss with 1 teaspoon oil. Set aside.

  2. Heat 2 tablespoons oil and the garlic in a large skillet over medium-low heat until garlic is fragrant, about 30 seconds. Add tomatoes; cook, stirring occasionally, until sauce has thickened slightly, 20 to 25 minutes.

  3. Squeeze spinach to release excess water; coarsely chop. Stir together with cheeses and egg. Season with salt and pepper.

  4. Stuff each shell with about 2 tablespoons cheese mixture. Spread 1 1/2 cups tomato sauce in a 9-by-13 inch baking dish. Arrange shells in dish; cover with more sauce, reserving some for serving. Bake 25 minutes. Serve with remaining sauce.

Reviews Add a comment

  • MS10770994
    8 DEC, 2014
    This recipe is delicious. Along with the pound of ricotta, I added the same amount of cottage cheese to make more filling. Perfect!
  • kgmcmom44
    10 OCT, 2013
    Don't know why, but I ran out of filling so I made another batch without the spinach. I also added a tablespoon of pesto to the cheese mixture since that is what I do with lasagne. Needed extra sauce, too, so I added a jar of prepared sauce to the homemade sauce in the recipe. For the homemade sauce, I also added some dried basil, oregano, salt and a pinch of crushed red pepper. Despite the changes/substitutions, it turned out great!
  • Atluvsrh14
    5 JAN, 2013
    I've always wanted to learn how to make this and what do you know my very first time making it was a success. This is the very first recipe I followed from Martha Stewart and I live it. Easy and fast... My mom loves this Everytime I make it. I did change some ingredients I added 3 tablespoon of sugar to the crushed tomatoe sauce cause my mom likes the sauce a little sweet and I used fat free shredded mozzarella instead of grated and I didn't add any egg. Cause the sauce makes the stuffing moist.
  • Cookingcutie11
    6 DEC, 2009
    I made this for dinner the other night and thought it was fantastic, but if someone isn't a fan of spinach, this isn't a recipe for you. I used a 10 oz box of frozen spinach instead of the fresh spinach for the sake of convenience.
  • Jane_Reynolds
    11 DEC, 2008
    This recipe is so good. But, I always add a few tablespoons of fresh, chopped basil into the ricotta, which MUST be from Miceli's Dairy, in Cleveland Ohio! Also, I use their Parmesan, mixed with Romano. I also sprinkle their Mozzarella over the top to add just a bit of fun to the shells! Delicious!