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Ronzoni Stuffed Shells Recipe
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Ronzoni Stuffed Shells Recipe

Course Lunch
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 350kcal

Ingredients

For the shells

  • 1 box Ronzoni jumbo pasta shells
  • Water for boiling
  • Salt for seasoning

For the filling

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 egg
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste

For the sauce

  • 2 cups marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder

Instructions

Boil the Pasta Shells

  • Bring a large pot of salted water to a boil.
  • Cook Ronzoni jumbo shells according to package instructions until al dente.
  • Drain and set aside.

Prepare the Filling

  • In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper.
  • Mix until well combined.

Stuff the Shells

  • Preheat the oven to 350°F (175°C).
  • Spread a thin layer of marinara sauce in the baking dish.
  • Stuff each shell with the cheese mixture and place them in the dish.

Create the Sauce

  • Mix marinara sauce with oregano, basil, and garlic powder.
  • Pour the sauce over the stuffed shells, covering them evenly.

Bake to Perfection

  • Use foil to cover the baking dish and bake for 25-30 minutes.
  • Uncover and bake for an additional 10 minutes or until the cheese is bubbly and golden.