Ronzoni Stuffed Shells Recipe
The Ronzoni stuffed shells recipe is a classic Italian dish featuring jumbo pasta shells filled with a rich three-cheese blend and baked with marinara sauce. It’s a versatile meal with various adaptations, including vegetarian and meat-based versions, making it a perfect choice for family dinners.
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 9x13-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).