Three-Cheese Stuffed Shells

73 Ratings
  • 5 13
  • 4 14
  • 3 25
  • 2 16
  • 1 5

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

Martha Stewart Kids, Spring 2005

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Recipe Summary test

Servings:
10
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Ingredients

Directions

  • 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.

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  • 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.

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

  • 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.

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Reviews (6)

73 Ratings
  • 5 13
  • 4 14
  • 3 25
  • 2 16
  • 1 5
Martha Stewart Member
10/27/2020
This recipe tastes like a professional made it! I used tomatoes without salt for the sauce, and had total control of seasoning, adding oregano and basil to the sauce, and a fourth teaspoon nutmeg to the cheese mixture.
Martha Stewart Member
12/08/2014
This recipe is delicious. Along with the pound of ricotta, I added the same amount of cottage cheese to make more filling. Perfect!
Martha Stewart Member
10/10/2013
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!
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Martha Stewart Member
01/05/2013
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.
Martha Stewart Member
12/06/2009
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.
Martha Stewart Member
12/11/2008
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!
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