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Ronzoni Jumbo Shells - 12 Pack
Ingredients: Semolina (Wheat); Durum Flour (Wheat); Niacin; Iron (Ferrous Sulfate); Thiamin Mononitrate; Riboflavin; Folic Acid. Allergen Information: Contains Wheat Ingredients And Is Manufactured In A Facility That Uses Eggs.
Recipe For Cheese Filled Jumbo Shells
Ronzoni Sono Buoni...Ronzoni Is So Good!
Step 1: Pick Your Serving Size. Pasta - 1/2 Box, Water - 3 Qt., Salt - 2 Tsp. Pasta - Full Box, Water - 5 Qt., Salt - 1 Tbsp. Step 2: For Perfect Pasta, Cook 10 Minutes. Step 3: Cooking Directions: 1. Bring Water To A Rapid Boil. To Add Flavor And Reduce Stickiness, Add Salt. 2. Add Pasta And Stir; Return To Rapid Boil. 3. Cook Uncovered, Stirring Occasionally. 4. Drain Well. Separate Cooked Jumbo Shells And Lay On Wax Paper Or Aluminum Foil To Keep From Sticking. Fill As Desired. Make Ahead Directions: Prepare Recipe As Directed, But Do Not Bake. Cover With Plastic Wrap, Then Foil. Refrigerate Up To 24 Hours Or Freeze Up To 2 Months. Remove Plastic Wrap; Replace Foil. Bake; Refrigerated Jumbo Shells At 350 F About 40-50 Minutes; Frozen Jumbo Shells At 350 F About 2 Hours Or Until Hot And Bubbly. (Times Given Are Approximate.)
