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Gallery Three-Cheese Stuffed Shells Recipe Summary Servings: 10

Ingredients Ingredient Checklist 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

Gallery Three-Cheese Stuffed Shells

Recipe Summary Servings: 10

Three-Cheese Stuffed Shells

Three-Cheese Stuffed Shells

Three-Cheese Stuffed Shells

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 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

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.

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.

Reviews (6)

 Add Rating & Review     73 Ratings   5 star values:        13    4 star values:        14    3 star values:        25    2 star values:        16    1 star values:        5

Reviews (6)

Add Rating & Review     73 Ratings   5 star values:        13    4 star values:        14    3 star values:        25    2 star values:        16    1 star values:        5

Add Rating & Review

73 Ratings 5 star values: 13 4 star values: 14 3 star values: 25 2 star values: 16 1 star values: 5

73 Ratings 5 star values: 13 4 star values: 14 3 star values: 25 2 star values: 16 1 star values: 5

73 Ratings 5 star values: 13 4 star values: 14 3 star values: 25 2 star values: 16 1 star values: 5

  • 5 star values: 13 4 star values: 14 3 star values: 25 2 star values: 16 1 star values: 5

    Martha Stewart Member     Rating: 5.0 stars       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     Rating: Unrated       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     Rating: Unrated       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!  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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!

    Martha Stewart Member

    Rating: 5.0 stars 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.

Rating: 5.0 stars

Rating: Unrated 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!

Rating: Unrated

Rating: Unrated 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!

Rating: Unrated 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.

Rating: Unrated 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.

Rating: Unrated 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!

All Reviews for Three-Cheese Stuffed Shells

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Three-Cheese Stuffed Shells

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest