Italian-American · main

Three-Cheese Stuffed Shells with Marinara

Three-Cheese Stuffed Shells with Marinara reads umami 7.7, salinity 6.0 and richness 5.2 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.9 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 2.5 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.7 · Salinity 6.0 · Richness 5.2 · Marine & Briny 3.9 · Herbaceous 3.8 · Allium 3.5 · Sweetness 2.5 · Fruity 2.2 · Funk & Ferment 2.2 · Sourness 2.2 · Nutty 2.1 · Floral 1.7 · Heat 1.7 · Bitterness 1.5 · Warm Spice 1.5 · Citrus 1.3 · Earthy 1.3

What's in it (13)

• jumbo shrimp — 340 g
• salt — 30 g
• extra-virgin olive oil — 27 g
• garlic — 15 g
• tomatoes — 794 g
• red chili flakes — 3 g
• salt — 5 g
• black pepper — 3 g
• basil — 20 g
• fresh ricotta — 425 g
• shredded mozzarella — 592 g
• parmesan cheese — 114 g
• egg — 100 g

Time & effort: about 1 hr 12 min (1 hr 4 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 142.7 kcal, 11.3 g protein, 8.5 g fat, 5.4 g carbs

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

How it's cooked (10 steps)

1. Bring a large pot of water to a boil and stir in the salt for the pasta water (2). Add the pasta shells (1) and cook, stirring occasionally to keep them from sticking, until just al dente, 9-10 minutes.
2. Drain the shells and spread them in a single layer on a baking sheet to cool completely — this keeps them from tearing when you stuff them.
3. Meanwhile, heat the olive oil (3) in a large saucepan over medium heat. Add the garlic (4) and red pepper flakes (6) and cook, stirring constantly, until fragrant but not browned, 45 seconds to 1 minute.
4. Stir in the crushed tomatoes (5), 1/2 tsp of the kosher salt (7), and 1/4 tsp of the black pepper (8). Bring to a simmer and cook, stirring occasionally, until slightly thickened, 15-18 minutes; remove from the heat.
5. While the sauce simmers, stir together the ricotta (10), 1 1/2 cups of the mozzarella (11), 3/4 cup of the parmesan (12), the egg (13), the chopped basil (9), the remaining 1/2 tsp kosher salt, and the remaining 1/4 tsp black pepper in a large bowl until evenly combined.
6. Heat the oven to 375°F. Spread half the marinara sauce (about 1 1/2 cups) over the bottom of a 9x13-inch baking dish.
7. Spoon about 2 tablespoons of the cheese filling into each cooled shell and arrange them filling-side up in the dish in a single snug layer.
8. Spoon the remaining marinara over the shells, then scatter the remaining 1 cup mozzarella and 1/4 cup parmesan on top.
9. Cover the dish tightly with foil and bake until the sauce is bubbling at the edges, 25 minutes. Uncover and bake until the cheese is melted and lightly golden in spots, 10-12 minutes more.
10. Let the shells rest 5-10 minutes, then scatter with the extra basil and serve.

Dishes with a similar flavor shape

• Spinach and Ricotta Stuffed Shells — Italian
• Zucchini and Ricotta Stuffed Shells — Italian-American
• Spinach and Four-Cheese Stuffed Shells — Italian-American
• Baked Stuffed Shells with Spinach and Ricotta — Italian-American
• Sicilian Fish Soup — Italian

Keep reading: what umami, salinity, richness 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.