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Hy-Vee Enriched Macaroni Product, Jumbo Shells
Hy-Vee Enriched Macaroni Product, Jumbo Shells
12 oz
About
Details
Cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee jumbo shells to boiling water. Stir gently and return to a rapid boil. 3. Cook, uncovered, stirring occasionally 12 to 15 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water. Spinach and ricotta stuffed shells: serves 6 (5 shells each): all you need: 30 hy-vee jumbo shells, 1 tbsp hy-vee extra-virgin olive oil, 2 cloves garlic, finely chopped, 1 cup finely chopped red onion, 4 oz fresh baby portabella mushrooms, diced, 8 oz fresh baby spinach, coarsely chopped, 1 hy-vee large egg, lightly beaten, 1 container (15 oz) hy-vee whole milk ricotta cheese, 2 cups hy-vee shredded mozzarella cheese, divided, 1/2 cup hy-vee shredded parmesan cheese, 1/2 tsp hy-vee salt, 1/4 tsp hy-vee freshly ground black pepper, 1/8 tsp hy-vee nutmeg, 2 tbsp chopped fresh basil, 1 jar (24 oz) hy-vee traditional pasta sauce, divided; All you do: 1. Preheat oven to 375°f. Bring large pot of water to boil. Spray 9x13-inch baking dish with nonstick spray. 2. Boil shells 11 to 12 minutes, rinse with cold water and drain well. Set aside. 3. Meanwhile, heat oil in large skillet over medium-high heat. Saute garlic and onion 2 minutes. Stir in mushrooms and cook an additional 3 minutes or until soft. Reduce heat to medium, stir in spinach and cover to wilt. Remove from heat and uncover. 4. In large bowl, combine egg, ricotta, 1 cup mozzarella, parmesan, salt, pepper, nutmeg and basil. Fold in spinach mixture. 5. Spread 3/4 cup of pasta sauce on bottom of pan. Stuff shells with cheese and spinach mixture. Place open side up in pan. Spread remaining pasta sauce over shells and sprinkle with 1 cup mozzarella. Cover with foil. 6. Bake 35 minutes. Remove foil and bake about 10 minutes longer, until cheese is bubbly and begins to brown. Remove from oven and let stand 10 minutes before serving. Nutrition facts per serving: 570 calories, 23g fat, 11g saturated fat, 0g trans fat, 100mg cholesterol, 1100mg sodium, 66g carbohydrate, 4g dietary fiber, 17g total sugars, 0g added sugars, 29g protein. Nutrients: 0% vitamin d, 40% calcium, 20% calcium, 20% potassium.
best by:
satisfaction guaranteed call 1-800-289-8343, www.hy-vee.com
simple source is a promise that the product inside is free from unnecessary additives. Look for the simple source logo for ingredients you can simply smile about.
Ingredients
Durum Wheat Semolina, Niacin, Iron (ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.
Warnings
Contains: wheat; Manufactured in a facility that uses eggs.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 7g
Details
Cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee jumbo shells to boiling water. Stir gently and return to a rapid boil. 3. Cook, uncovered, stirring occasionally 12 to 15 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water. Spinach and ricotta stuffed shells: serves 6 (5 shells each): all you need: 30 hy-vee jumbo shells, 1 tbsp hy-vee extra-virgin olive oil, 2 cloves garlic, finely chopped, 1 cup finely chopped red onion, 4 oz fresh baby portabella mushrooms, diced, 8 oz fresh baby spinach, coarsely chopped, 1 hy-vee large egg, lightly beaten, 1 container (15 oz) hy-vee whole milk ricotta cheese, 2 cups hy-vee shredded mozzarella cheese, divided, 1/2 cup hy-vee shredded parmesan cheese, 1/2 tsp hy-vee salt, 1/4 tsp hy-vee freshly ground black pepper, 1/8 tsp hy-vee nutmeg, 2 tbsp chopped fresh basil, 1 jar (24 oz) hy-vee traditional pasta sauce, divided; All you do: 1. Preheat oven to 375°f. Bring large pot of water to boil. Spray 9x13-inch baking dish with nonstick spray. 2. Boil shells 11 to 12 minutes, rinse with cold water and drain well. Set aside. 3. Meanwhile, heat oil in large skillet over medium-high heat. Saute garlic and onion 2 minutes. Stir in mushrooms and cook an additional 3 minutes or until soft. Reduce heat to medium, stir in spinach and cover to wilt. Remove from heat and uncover. 4. In large bowl, combine egg, ricotta, 1 cup mozzarella, parmesan, salt, pepper, nutmeg and basil. Fold in spinach mixture. 5. Spread 3/4 cup of pasta sauce on bottom of pan. Stuff shells with cheese and spinach mixture. Place open side up in pan. Spread remaining pasta sauce over shells and sprinkle with 1 cup mozzarella. Cover with foil. 6. Bake 35 minutes. Remove foil and bake about 10 minutes longer, until cheese is bubbly and begins to brown. Remove from oven and let stand 10 minutes before serving. Nutrition facts per serving: 570 calories, 23g fat, 11g saturated fat, 0g trans fat, 100mg cholesterol, 1100mg sodium, 66g carbohydrate, 4g dietary fiber, 17g total sugars, 0g added sugars, 29g protein. Nutrients: 0% vitamin d, 40% calcium, 20% calcium, 20% potassium.
best by:
satisfaction guaranteed call 1-800-289-8343, www.hy-vee.com
simple source is a promise that the product inside is free from unnecessary additives. Look for the simple source logo for ingredients you can simply smile about.
Ingredients
Durum Wheat Semolina, Niacin, Iron (ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.
Warnings
Contains: wheat; Manufactured in a facility that uses eggs.
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