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

Source: Martha Stewart Kids, Spring 2005



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How would you rate this recipe?
  • 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!

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