Stuffed Shells Recipe on Box

Stuffed Shells Recipe on Box


Stuffed shells are a classic Italian dish that can be made with a variety of different fillings. This recipe uses a simple filling of ricotta and mozzarella cheese, but you could also add in some cooked spinach or other vegetables. The shells are then baked in a tomato sauce until they are hot and bubbly.

Serve these stuffed shells with a side salad and some garlic bread for a complete meal.

If you’re in the mood for some Italian comfort food, look no further than this stuffed shells recipe. All you need is a box of jumbo pasta shells, some ricotta cheese, and your favorite jar of marinara sauce. Simply stuff the shells with the ricotta cheese, top with the sauce, and bake.

In less than an hour, you’ll have a delicious meal that the whole family will love.

Ronzoni Stuffed Shells Recipe on Box

Ronzoni Stuffed Shells is a classic Italian dish that is simple to make and can be easily customized to your liking. This recipe uses Ronzoni pasta shells, which are filled with a ricotta and Parmesan cheese mixture, then baked in a tomato sauce. You can add whatever vegetables or meat you like to the filling, or keep it plain.

The stuffed shells can be served as is, or with a side of garlic bread or salad.

Stuffed Shells Recipe Barilla

Looking for a delicious and easy-to-follow recipe for stuffed shells? Barilla has got you covered! This dish is perfect for a cozy night in or entertaining friends and family.

And, it’s sure to please everyone at the table with its classic Italian flavors.

Here’s what you’ll need:

  • -1 box of Barilla Jumbo Shells
  • -1 jar of your favorite tomato sauce
  • -1 tub of ricotta cheese
  • -1 egg, beaten
  • -1/2 cup of grated Parmesan cheese

-Fresh parsley leaves, chopped (optional) For the full recipe and

instructions, head over to the Barilla website now.

Bon appetit!

Barilla Stuffed Shells Recipe Mascarpone

Who doesn’t love a big bowl of hearty, comforting pasta? This Barilla Stuffed Shells Recipe Mascarpone is sure to hit the spot. Jumbo shells are stuffed with a creamy mascarpone and ricotta filling, then baked in a delicious tomato sauce.

Top with some freshly grated Parmesan cheese and you’re good to go!

Stuffed Shells Recipe With Mascarpone


  • 1 pound jumbo shells
  • 2 tablespoons olive oil
  • 4 cloves garlic,
  • minced 2 cups shredded mozzarella cheese
  • 1/2 cup mascarpone cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten Salt and pepper to taste

Assuming you’d like a step-by-step guide on how to make this dish: Stuffed Shells Recipe With Mascarpone Here is an easy and delicious recipe for stuffed shells with mascarpone!

This dish is perfect for a weeknight meal or entertaining guests. The best part about this recipe is that it can be made ahead of time and refrigerated until you’re ready to bake it. Start by cooking the jumbo shells according to the package directions.

While the shells are cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant. Stir in the shredded mozzarella, mascarpone, Parmesan, egg, salt and pepper.

Once the mixture is well combined, stuff each shell with about 1 tablespoon of the filling. Arrange the stuffed shells in a baking dish and cover with foil. Bake at 350 degrees F for 20-25 minutes or until heated through. Serve with a side salad or your favorite vegetables. Enjoy!

Barilla Meat Stuffed Shells Recipe

If you’re looking for a hearty and delicious pasta dish, look no further than these Barilla meat stuffed shells! Made with ground beef, ricotta cheese, and topped with marinara sauce and mozzarella cheese, these shells are sure to please everyone at the table. This recipe is easy to follow and can be on your table in just over an hour.

So what are you waiting for? Give it a try tonight!

Stuffed Shells Recipe on Box


How Many Shells are in a Box of Stuffed Shells?

A box of stuffed shells typically contains 12 shells.

Does Walmart Have Frozen Stuffed Shells?

Yes, Walmart does sell frozen stuffed shells. They are typically found in the frozen section of the grocery store near other Italian-style dishes. The shells are usually filled with a cheese and meat mixture, but there are also vegetarian options available.

How Long Do You Cook Rienzi Jumbo Shells?

If you’re looking to cook up some Rienzi jumbo shells, you’ll want to follow the cooking instructions on the package. Most likely, you’ll need to boil the shells for about 10 minutes before adding your desired filling. Once filled, you can then bake them in a preheated oven at 375 degrees Fahrenheit for 15-20 minutes.

Of course, cooking times may vary slightly so it’s always best to check the package directions before getting started. But following these general guidelines should give you some delicious Rienzi jumbo shell goodness in no time!

How Long Does It Take to Heat Up Stuffed Shells?

If you’re looking to enjoy a delicious plate of stuffed shells, you may be wondering how long they’ll take to heat up. The good news is that stuffed shells only require a few minutes to heat up, making them a great option for a quick and easy meal. Here’s everything you need to know about heating up your stuffed shells.

To start, preheat your oven to the temperature specified on the recipe or package directions. Once your oven is preheated, place the desired number of stuffed shells onto a baking sheet lined with foil or parchment paper. If you’re using frozen shells, there’s no need to thaw them first – simply place them straight from the freezer onto the baking sheet.

Bake the shells for 10-12 minutes, or until they’re heated through and cheese is melted (if applicable). Enjoy!


This is a great recipe for stuffed shells that can be easily made with a box of pasta. The shells are filled with a mixture of ricotta, mozzarella, and Parmesan cheeses, as well as spinach and seasonings. They are then baked in a simple tomato sauce until hot and bubbly.

This dish makes a great weeknight meal or can be served for company. It can also be easily doubled or tripled to feed a large crowd.

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