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About
Ingredients
Durum Wheat Semolina, Water
Directions
Jumbo Shells with Cheese Filling: 1 pkg. (12 oz.) Rienzi Jumbo Shells, uncooked. 14 ounces ricotta cheese. 1 cup Parmigiano cheese. 2 cups (about 18 oz. jar) tomato sauce. 3 tbsp extra virgin olive oil. Salt and black pepper to taste. Heat oven to 340 degrees F. Cook Jumbo Shells in boiling and salted water for about 5 minutes. Steam the spinach. Drain and cool on a sheet pan. Chop well and set aside. Mix ricotta cheese, spinach, 2 cup Parmigiano cheese, salt and pepper. In 13 x 9 x 12 inch baking dish, spread 2 cup tomato sauce. Fill each cooked Jumbo shell with the mixture and arrange pasta in the baking dish; cover with the remaining sauce and Parmigiano cheese. Bake 20 minutes in the oven at 340 degrees F.
Warnings
Contains wheat, may contain soy, vegetarian, peanut free, shell fish free.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 188
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 39g14%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 8g
Ingredients
Durum Wheat Semolina, Water
Directions
Jumbo Shells with Cheese Filling: 1 pkg. (12 oz.) Rienzi Jumbo Shells, uncooked. 14 ounces ricotta cheese. 1 cup Parmigiano cheese. 2 cups (about 18 oz. jar) tomato sauce. 3 tbsp extra virgin olive oil. Salt and black pepper to taste. Heat oven to 340 degrees F. Cook Jumbo Shells in boiling and salted water for about 5 minutes. Steam the spinach. Drain and cool on a sheet pan. Chop well and set aside. Mix ricotta cheese, spinach, 2 cup Parmigiano cheese, salt and pepper. In 13 x 9 x 12 inch baking dish, spread 2 cup tomato sauce. Fill each cooked Jumbo shell with the mixture and arrange pasta in the baking dish; cover with the remaining sauce and Parmigiano cheese. Bake 20 minutes in the oven at 340 degrees F.
Warnings
Contains wheat, may contain soy, vegetarian, peanut free, shell fish free.
Common questions
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