Italian-American · main

Spinach and Four-Cheese Stuffed Shells

Spinach and Four-Cheese Stuffed Shells reads umami 6.8, richness 5.8 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Italian-American main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 2.8 / 10
• Sour & Bright — 2.3 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.8 · Richness 5.8 · Salinity 4.8 · Herbaceous 3.3 · Allium 3.1 · Marine & Briny 2.9 · Sweetness 2.5 · Nutty 2.3 · Funk & Ferment 2.3 · Warm Spice 2.1 · Sourness 2.0 · Floral 1.6 · Bitterness 1.3 · Earthy 1.2 · Citrus 1.1 · Fruity 1.0

What's in it (14)

• jumbo shrimp — 340 g
• olive oil — 27 g
• garlic — 9 g
• frozen spinach — 284 g
• fresh ricotta — 425 g
• mozzarella cheese — 227 g
• provolone cheese — 114 g
• parmesan cheese — 85 g
• egg — 100 g
• freshly ground nutmeg — 3 g
• salt — 7 g
• freshly ground black pepper — 3 g
• marinara sauce — 680 g
• basil — 7 g

Time & effort: about 52 min (45 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 241.1 kcal, 11.6 g protein, 12.2 g fat, 21.4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of well-salted water to a boil. Cook the jumbo shells 2 minutes short of the package's al dente time, about 7-8 minutes, so they finish cooking in the oven without splitting. Drain and spread in a single layer on a sheet pan to cool and prevent sticking.
2. Preheat the oven to 375 F. While the water comes to a boil, warm the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant but not browned, about 1 minute; scrape into a large mixing bowl and let cool slightly.
3. Add the squeezed-dry spinach, ricotta, half the mozzarella (4 oz), the provolone, half the parmesan (6 tbsp), the egg, nutmeg, kosher salt, and pepper to the bowl with the garlic. Mix with a spatula until evenly combined and no streaks of egg remain.
4. Spread 1 cup of the marinara sauce evenly over the bottom of a 9x13-inch baking dish.
5. Spoon the cheese filling into a large zip-top bag and snip off one corner, or use a spoon, to fill each cooled shell with about 1 1/2 tablespoons of filling. Arrange the filled shells snugly, opening up, in the baking dish in a single layer.
6. Spoon the remaining marinara sauce over and around the shells, covering the filling. Scatter the remaining mozzarella (4 oz) and remaining parmesan (6 tbsp) evenly over the top.
7. Cover the dish tightly with foil and bake until the sauce is bubbling at the edges, about 25 minutes.
8. Uncover and continue baking until the cheese on top is melted and beginning to turn golden in spots, 10-12 minutes.
9. Let the shells rest 5-10 minutes so the filling sets before serving; scatter the fresh basil over the top and serve straight from the dish.

Dishes with a similar flavor shape

• Zucchini and Ricotta Stuffed Shells — Italian-American
• Baked Stuffed Shells with Spinach and Ricotta — Italian-American
• Spinach and Ricotta Stuffed Shells — Italian
• Three-Cheese Stuffed Shells with Marinara — Italian-American
• Mirliton and Shrimp Casserole — Cajun/Creole

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.