Did you know a single serving of stuffed shells has 3,059 calories? That’s enough to last a whole day! I was amazed when I found out about the classic Ronzoni stuffed shells recipe. It’s not just filling; it’s packed with flavors and nutrients.
Stuffed pasta shells are a favorite for easy dinners. Recently, 183 people searched for this recipe, showing its growing popularity. It takes about 45 minutes to make and serves 4, making it great for family meals.
The Ronzoni stuffed shells recipe is special because it’s so versatile. With over 30 unique variations, like spinach and ricotta, beef, and alfredo, there’s something for everyone. The classic version has jumbo pasta shells filled with a three-cheese blend and marinara sauce.
Whether you love meat or prefer vegetarian options, this dish can be adapted. From “Stuffed Shells With No Meat” to “Creamy Ricotta Beef Stuffed Shells Pasta,” the choices are endless. Let’s explore this comforting and delicious world of stuffed shells!
Essential Ingredients for Perfect Stuffed Shells
Making delicious three cheese stuffed shells begins with the right ingredients. I’ll show you the key parts that make Ronzoni pasta recipes special.
Premium Pasta Selection: Ronzoni Jumbo Shells
The base of this dish is Ronzoni Jumbo Shells. These pasta shells are perfect for the rich ricotta cheese filling. You’ll need about 25-26 uncooked jumbo pasta shells for a 9×13-inch baking dish.
Three-Cheese Blend Components
The main attraction is the three-cheese blend. It includes:
- Ricotta cheese: The base of our filling
- Mozzarella: 3 cups, freshly grated
- Parmesan: 1 cup, freshly grated
This mix makes a creamy, tasty stuffing for our shells.
Fresh Herbs and Seasonings
To boost the flavor, we’ll add:
- Fresh basil: 1/4 cup chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- A pinch of nutmeg for depth
These herbs and spices enhance the cheese flavors, making our stuffed shells taste great.
| Ingredient | Quantity |
|---|---|
| Ronzoni Jumbo Shells | 25-26 uncooked |
| Mozzarella Cheese | 3 cups, grated |
| Parmesan Cheese | 1 cup, grated |
| Fresh Basil | 1/4 cup chopped |
How to Make Classic Ronzoni Stuffed Shells Recipe
Making delicious Ronzoni Stuffed Shells is simple. I’ll guide you through each step. This way, your dish will always be perfect.
Preparing the Pasta Shells
Begin by boiling the Ronzoni Jumbo Shells for 12-15 minutes. It’s important to not overcook them. They will soften more during baking. After cooking, drain the pasta and let it cool.
Creating the Cheese Filling
In a big bowl, combine 4 cups of ricotta cheese, 2 cups of mozzarella, and 1/2 cup of Parmesan. Add 2 beaten eggs, chopped parsley, salt, pepper, and a pinch of nutmeg. Mix until it’s smooth.
Assembly and Baking Instructions
Preheat your oven to 375°F. Put a layer of marinara sauce in a baking dish. Fill each shell with the cheese mix and place them in the dish. Cover with more sauce and cheese.
Cover the dish with foil and bake for 35 minutes. Take off the foil for the last 10 minutes to brown the cheese. Let it cool a bit before serving these delicious filled shells.
| Ingredient | Amount |
|---|---|
| Ronzoni Jumbo Shells | 12 oz |
| Ricotta Cheese | 4 cups |
| Shredded Mozzarella | 2 cups |
| Parmesan Cheese | 1/2 cup |
| Eggs | 2 |
| Marinara Sauce | 3 cups |
Tips for Achieving the Perfect Texture and Flavor
The secret to perfect Ronzoni stuffed shells is in the details. Cook the jumbo shells for 9-11 minutes until they’re al dente. This makes them keep their shape during baking.
For the filling, mix 2 cups of ricotta with 1 cup of mozzarella and 2 eggs. This gives the right consistency.
Seasoning is key for flavor. Use 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remember to taste and adjust as needed. A tablespoon of olive oil prevents sticking and adds richness.
For a great meal, serve the shells with a crisp salad or garlic bread.
Bake at 375°F for 30-35 minutes for the perfect gooey cheese and crispy edges. Cover the dish for 20 minutes, then uncover for the last 10 minutes. This makes the top beautifully browned. Let it rest for 5 minutes before serving to set the filling and make portioning easier.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Ricotta Cheese | 2 cups | Base for filling |
| Mozzarella Cheese | 2 cups (1 for filling, 1 for topping) | Adds stretch and melt |
| Eggs | 2 large | Binds filling |
| Salt | 1 teaspoon | Enhances flavor |
| Black Pepper | 1/2 teaspoon | Adds depth |
| Olive Oil | 1 tablespoon | Prevents sticking |
Customization Options and Variations
Ronzoni recipes stuffed shells are perfect for getting creative. I enjoy trying out new fillings and sauces to make my baked Italian pasta dishes stand out. Let’s dive into some exciting variations that will elevate your stuffed shells.
Meat-Based Filling Alternatives
Meat lovers will love adding ground beef or Italian sausage to the cheese mix. This adds more flavor and makes the dish heartier. Adding 1 pound of lean ground beef increases the protein to 43g per serving, making it a filling meal.
Vegetarian Modifications
Vegetarians can also enjoy stuffed shells. Use spinach, mushrooms, or roasted veggies instead of meat. These add flavor and boost the fiber content. A veggie version can have up to 18g of fiber per serving, making it a healthy option.
Sauce Variations
While marinara is great, feel free to try other sauces. Alfredo sauce adds creaminess, while pesto brings fresh basil flavor. These changes can completely transform the taste of your baked Italian pasta.
| Variation | Calories | Protein | Prep Time |
|---|---|---|---|
| Classic Beef | 439 kcal | 43g | 35 minutes |
| Vegetarian | 390 kcal | 35g | 30 minutes |
| Alfredo Chicken | 470 kcal | 45g | 40 minutes |
These variations can be made up to 24 hours in advance, ideal for meal prep. With 27 jumbo pasta shells per recipe, you have plenty to play with different fillings and sauces.
Storage and Make-Ahead Instructions
The Ronzoni stuffed shell recipe is great for meal prep and busy weeknights. I’ll share tips on storing, freezing, and reheating this easy pasta dinner. This will make your life easier.
Freezing Guidelines
You can freeze Ronzoni stuffed shells before or after baking. To freeze unbaked shells, assemble them in an aluminum baking dish. Cover tightly with foil and freeze for up to 3 months.
For baked shells, cool them completely. Then, wrap in foil and freeze for up to 4 months.
Reheating Methods
To reheat refrigerated stuffed shells, bake at 300°F for 10 minutes. For frozen unbaked shells, bake at 350°F for 45 minutes.
If reheating a single serving from frozen, bake at 350°F for 20 minutes.
Meal Prep Suggestions
Make your Ronzoni stuffed shell recipe ahead of time for an easy pasta dinner. You can assemble the dish up to 8 hours before baking. Store it in the refrigerator.
For longer storage, keep leftovers in the fridge for 2-3 days.
| Storage Method | Duration | Reheating Time |
|---|---|---|
| Refrigerator | 2-3 days | 10 minutes at 300°F |
| Freezer (unbaked) | 3 months | 45 minutes at 350°F |
| Freezer (baked) | 4 months | 20 minutes at 350°F (single serving) |
By following these storage and make-ahead instructions, you can enjoy your Ronzoni stuffed shell recipe anytime. This versatile dish is perfect for meal planning. It ensures you always have a delicious pasta dinner on hand.
Conclusion
I’ve shown you how to make a delicious Ronzoni stuffed shells recipe. This classic Italian dish is great for family meals. With a 12 oz box of Ronzoni Jumbo Shells, you’re ready for a tasty feast.
The secret is the three-cheese blend. You’ll need one pound of ricotta, two cups of mozzarella, and half a cup of Parmesan. Add two cups of marinara sauce and dried herbs for that real Italian flavor.
Bake at 375°F for 35-40 minutes. Let the shells rest for 5 minutes before serving. This recipe is perfect for vegetarians or those who want a meatier option. It’s sure to be a hit with your family.
Ronzoni has been making pasta for over a century. Their quality is evident in every bite. So, when planning your next family meal, grab a box of Ronzoni Jumbo Shells. You’ll make an Italian dinner that everyone will love!
FAQ
Can I use a different type of pasta for this recipe?
Yes, you can use other large pasta shapes like conchiglioni or cannelloni. But, you might need to adjust cooking time and filling amount.
How long can I store leftover stuffed shells in the refrigerator?
Leftover stuffed shells can be stored in the fridge for 3-4 days. Cool them down first before refrigerating.
Can I make Ronzoni Stuffed Shells ahead of time?
Absolutely! You can prepare the dish up to 24 hours in advance. Just refrigerate it unbaked. Then, bake as directed, adding a few extra minutes.
What’s the best way to reheat frozen stuffed shells?
Thaw frozen stuffed shells overnight in the fridge. Then, bake at 375°F for 30-40 minutes, until heated through.
Can I make this recipe vegetarian?
Yes, this recipe is already vegetarian. You can add spinach, mushrooms, or other veggies to the cheese for extra flavor.
What side dishes pair well with Ronzoni Stuffed Shells?
They go well with a green salad, garlic bread, or roasted veggies. A light side dish complements the stuffed shells nicely.
Can I use low-fat cheese to make the filling?
Low-fat ricotta and mozzarella are okay, but they might change the filling’s texture. Use at least one full-fat cheese for creaminess.
How do I prevent the pasta shells from tearing while stuffing?
Don’t overcook the shells. Cook them until just al dente. Let them cool slightly before filling. Be gentle when adding the cheese mixture.
Can I add meat to this recipe?
Yes! You can add cooked ground beef, Italian sausage, or shredded chicken. Just make sure the meat is fully cooked first.
What’s the best way to stuff the shells evenly?
Using a spoon or piping bag works well. If using a spoon, press the filling gently. A piping bag is faster for bigger batches.
Ronzoni Stuffed Shells Recipe
Ingredients
- For the Pasta
- Ronzoni Jumbo Shells – 12 oz about 25-26 shells
- For the Cheese Filling
- Ricotta Cheese – 4 cups
- Mozzarella Cheese – 2 cups shredded
- Parmesan Cheese – ½ cup grated
- Eggs – 2 beaten
- Fresh Basil – ¼ cup chopped
- Salt – 1 teaspoon
- Black Pepper – ½ teaspoon
- Nutmeg – A pinch
- For the Sauce and Baking
- Marinara Sauce – 3 cups
- Olive Oil – 1 tablespoon
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add Ronzoni Jumbo Shells and cook for 12-15 minutes until al dente.
- Drain and let cool.
- Prepare the Cheese Filling:
- In a large bowl, mix ricotta, 2 cups mozzarella, ½ cup Parmesan, 2 beaten eggs, fresh basil, salt, black pepper, and nutmeg.
- Stir until well combined.
- Assemble the Dish:
- Preheat oven to 375°F.
- Spread 1 cup of marinara sauce at the bottom of a 9×13-inch baking dish.
- Fill each cooked shell with the cheese mixture and place them in the dish.
- Pour the remaining marinara sauce over the shells.
- Sprinkle the remaining mozzarella on top.
- Bake:
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil for the last 10 minutes to brown the cheese.
- Serve:
- Let the dish rest for 5 minutes before serving.
Notes
- Customization: Add cooked ground beef, Italian sausage, or spinach for variations.
- Storage: Leftovers can be stored in the fridge for 3-4 days. Freeze unbaked or baked shells for longer storage.
- Reheating: Bake at 300°F for 10 minutes (refrigerated) or 350°F for 20-45 minutes (frozen, depending on portion size).
