Stuffed shells are a comforting classic that never goes out of style. Using Ronzoni pasta gives this dish a perfect texture that holds the rich, creamy filling beautifully. It’s a crowd-pleaser that’s simple enough for weeknight dinners but special enough for family gatherings.
We love how versatile this recipe is—you can customize the filling with your favorite cheeses and herbs or add a bit of spinach for extra flavor and nutrition. With Ronzoni’s reliable quality, these stuffed shells come out tender yet firm every time, making the whole baking process a breeze.
Let’s dive into this delicious Ronzoni stuffed shells recipe that combines ease and taste in one satisfying dish. It’s a great way to bring everyone to the table and enjoy a hearty, homemade meal together.
Ingredients
To create the perfect Ronzoni Stuffed Shells, we carefully select ingredients that complement each other for rich flavor and ideal texture. Below are the essential components divided into categories for easy preparation.
Pasta Ingredients
- 1 box (12 oz) Ronzoni Jumbo Shells
Ensures a sturdy yet tender shell perfect for stuffing - Water
For boiling pasta - 1 tablespoon salt
Enhances pasta flavor during cooking
Filling Ingredients
- 15 oz ricotta cheese (whole milk)
Creamy base for stuffing - 1 cup shredded mozzarella cheese
Adds gooey meltiness - 1/2 cup grated Parmesan cheese
Introduces sharp, nutty notes - 1 large egg
Binds the filling together - 2 tablespoons chopped fresh parsley
Brightens flavor - 1 teaspoon garlic powder
Adds subtle depth - 1/2 teaspoon salt
Balances filling seasoning - 1/4 teaspoon black pepper
Hints a mild spice - Optional: 1 cup chopped fresh spinach
Boosts nutrition and color
Sauce Ingredients
- 4 cups marinara sauce
Rich tomato base that keeps shells moist - 1 tablespoon olive oil
Enhances sauce flavor - 1 teaspoon dried Italian seasoning
Layered herb flavor -
Salt and pepper to taste
Garnish Ingredients
- Fresh basil leaves
Adds a fragrant finishing touch
| Ingredient Category | Key Ingredients |
|---|---|
| Pasta Ingredients | Ronzoni Jumbo Shells, water, salt |
| Filling Ingredients | Ricotta, mozzarella, Parmesan, egg, parsley, spices, spinach (optional) |
| Sauce Ingredients | Marinara, olive oil, Italian seasoning, salt, pepper |
| Garnish Ingredients | Fresh basil, extra cheese (optional) |
Equipment Needed
To prepare our Ronzoni Stuffed Shells recipe efficiently, having the right equipment ensures smooth cooking and perfect results every time. Here is the essential kitchen gear we rely on for this delicious dish:
- Large Pot
For boiling the Ronzoni jumbo shells. It is important to use a pot large enough to allow the shells to cook evenly without sticking.
- Colander
To drain the cooked shells carefully without breaking them.
- Mixing Bowls
We use medium to large bowls to combine the creamy cheese filling thoroughly before stuffing the shells.
- Measuring Cups and Spoons
Accurate measurements of ricotta, mozzarella, Parmesan, and other ingredients guarantee balance in taste and texture.
- Baking Dish (9×13 inch recommended)
Ideal for arranging and baking the stuffed shells evenly with marinara sauce.
- Rubber Spatula or Spoon
For folding and mixing the stuffing ingredients smoothly.
- Small Spoon or Scoop
To fill each shell neatly without tearing.
- Aluminum Foil
Useful for covering the baking dish during the initial baking phase to retain moisture.
- Oven Mitts
Essential for handling hot dishes safely.
Equipment Checklist Table
| Equipment | Purpose | Notes |
|---|---|---|
| Large Pot | Boiling shells | Use one large enough for even cooking |
| Colander | Draining shells | Handle shells gently |
| Mixing Bowls | Combining filling | Medium and large sizes |
| Measuring Cups/Spoons | Accurate ingredient measurement | Essential for recipe precision |
| 9×13 inch Baking Dish | Baking stuffed shells | Allows even heat distribution |
| Rubber Spatula/Spoon | Mixing filling | Gentle folding to retain texture |
| Small Spoon/Scoop | Stuffing shells | Prevents shell breakage |
| Aluminum Foil | Covering dish during baking | Retains moisture for tender shells |
| Oven Mitts | Handling hot cookware | Ensures safety |
Every piece of equipment plays a vital role in crafting the perfect stuffed shells. Having these tools ready before starting will help us maintain a steady workflow and achieve that delectable texture and flavor we expect from our Ronzoni Stuffed Shells recipe.
Prep Work
Before assembling our Ronzoni Stuffed Shells, let’s efficiently prepare each component to ensure a smooth cooking process and delicious results.
Preparing the Ronzoni Pasta Shells
We start by cooking the Ronzoni Jumbo Shells to the perfect al dente texture. Here’s how:
- Bring a large pot of salted water to a rolling boil.
- Add 12 ounces of Ronzoni Jumbo Shells gently to avoid breakage.
- Stir occasionally to prevent sticking.
- Cook shells for 10-12 minutes or until they are slightly firm but cooked through.
- Drain shells using a colander and rinse briefly under cold water to stop cooking.
- Spread shells on a clean kitchen towel or parchment paper to dry and prevent clumping.
| Step | Details |
|---|---|
| Water | Large pot, salted |
| Pasta Quantity | 12 ounces Ronzoni Jumbo Shells |
| Cooking Time | 10-12 minutes |
| Texture | Al dente – firm yet tender |
Preparing the Filling
The creamy filling is the heart of our Ronzoni Stuffed Shells recipe. We combine cheese and optional greens for richness and flavor.
- In a medium mixing bowl, combine:
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Add 1 large egg to bind the mixture.
- Season with:
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Fold in 1 cup finely chopped fresh spinach for nutrition and vibrant color.
- Mix everything thoroughly with a rubber spatula until smooth and well combined.
“The balance of creamy ricotta and flavorful mozzarella with Parmesan sharpness gives the filling its irresistible richness.”
Preparing the Sauce
A rich marinara sauce ties together our stuffed shells. To prepare it:
- Pour 4 cups of your favorite marinara sauce (homemade or store-bought) into a saucepan.
- Warm over medium heat for 5-7 minutes to bring out the aromatic herbs and spices.
- Stir occasionally to prevent scorching.
- Adjust seasoning if needed with a pinch of salt or red pepper flakes for subtle heat.
We now have every element primed for assembly, ensuring our Ronzoni Stuffed Shells deliver maximum flavor and satisfying texture.
Instructions
Follow these steps carefully to create perfectly creamy and flavorful Ronzoni Stuffed Shells that everyone will love.
Cooking the Pasta Shells
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to season the water.
- Carefully add 1 box (12 ounces) of Ronzoni Jumbo Shells into the boiling water.
- Cook the shells for 10-12 minutes or until they are al dente—tender but still firm.
- Stir occasionally to prevent shells from sticking together.
- Drain the shells in a colander and rinse gently with cold water to stop the cooking process and prevent sticking.
- Set the shells aside on a clean towel to dry while preparing the filling.
Making the Filling
In a large mixing bowl, combine the following ingredients for a rich and creamy filling:
| Ingredient | Amount | Preparation |
|---|---|---|
| Ricotta cheese | 15 ounces | Well drained |
| Shredded mozzarella | 1 cup | |
| Grated Parmesan | ½ cup | |
| Fresh spinach (optional) | 1 cup | Chopped and sautéed |
| Garlic powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | Freshly ground |
- Mix the ricotta, mozzarella, and Parmesan thoroughly until creamy.
- Fold in the sautéed spinach if using, then season with garlic powder, salt, and pepper.
- Stir the filling gently to combine all flavors evenly.
Assembling the Stuffed Shells
- Preheat your oven to 375°F (190°C).
- Spread ½ cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Using a small spoon, carefully fill each cooked Ronzoni jumbo shell with the prepared filling.
- Arrange the filled shells in the baking dish in a single layer, snug but not overcrowded.
- Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well coated.
- Sprinkle an additional ½ cup of shredded mozzarella over the top for a bubbly golden finish.
Baking the Stuffed Shells
- Cover the baking dish tightly with aluminum foil to retain moisture.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes to allow the cheese on top to brown and bubble.
- Carefully remove from the oven and let sit for 5 minutes before serving to set the filling perfectly.
Enjoy your savory Ronzoni Stuffed Shells hot from the oven with a sprinkle of extra Parmesan or fresh basil for garnish.
Serving Suggestions
To enhance the Ronzoni Stuffed Shells experience, we recommend pairing the dish with complementary sides and garnishes that elevate both flavor and presentation. Here are some tried-and-true serving suggestions:
Perfect Side Dishes for Ronzoni Stuffed Shells
- Fresh Garden Salad: A crisp mix of greens, cherry tomatoes, cucumbers, and a light vinaigrette balances the rich creaminess of the stuffed shells.
- Garlic Bread or Breadsticks: Crisp, buttery garlic bread offers a satisfying crunch and is perfect for soaking up extra marinara sauce.
- Roasted Vegetables: Oven-roasted broccoli, asparagus, or zucchini with a hint of olive oil and garlic provide a wholesome, savory contrast.
- Steamed Green Beans: Lightly steamed green beans sprinkled with lemon zest add a refreshing touch to the meal.
Suggested Garnishes and Finishing Touches
- Fresh Basil or Parsley: Sprinkle chopped fresh herbs on top for a bright visual pop and fresh aroma.
- Extra Grated Parmesan: A generous dusting of Parmesan cheese intensifies the cheesy richness.
- Red Pepper Flakes: For those who enjoy a hint of heat, a few flakes add a subtle kick.
- Drizzle of Olive Oil: A small drizzle of extra virgin olive oil before serving enriches the texture and flavor.
Beverage Pairings to Complement the Dish
We can enhance the dining experience by pairing our stuffed shells with these beverages:
| Beverage Type | Recommended Options | Why It Works |
|---|---|---|
| Red Wine | Chianti, Sangiovese, Merlot | Rich acidity cuts through creaminess |
| White Wine | Pinot Grigio, Sauvignon Blanc | Crisp and refreshing contrast |
| Non-Alcoholic | Sparkling water with lemon | Cleanses palate |
| Soft Drinks | Classic cola or iced tea | Familiar and refreshing |
Tip: Serve the wine slightly chilled for whites and at room temperature for reds to maximize flavor pairing with the Ronzoni Stuffed Shells.
Plating Suggestions
- Arrange 3 to 4 stuffed shells on each plate, spooning warm marinara sauce over the top.
- Garnish with fresh herbs and a sprinkle of Parmesan for an appetizing visual.
- Serve immediately while the cheese is gooey and the shells are tender, ensuring the best texture and taste.
By integrating these serving suggestions we create a well-rounded meal that highlights the comforting and versatile nature of our Ronzoni Stuffed Shells Recipe.
Storage and Make-Ahead Tips
To ensure our Ronzoni Stuffed Shells stay fresh and maintain their delicious texture, proper storage and make-ahead preparation are essential. Here is a detailed guide to help us preserve this comforting dish for later enjoyment without compromising flavor or quality.
Refrigeration
- Allow the stuffed shells to cool completely after baking.
- Transfer them to an airtight container or tightly cover the baking dish with plastic wrap or aluminum foil.
- Refrigerate for up to 3 to 4 days.
- To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes until heated through or microwave in individual servings until steaming hot.
Freezing
- For longer storage, we can freeze the assembled or fully baked Ronzoni Stuffed Shells.
- If freezing before baking:
- Assemble the shells in the baking dish.
- Cover tightly with plastic wrap followed by a layer of aluminum foil to prevent freezer burn.
- If freezing after baking:
- Cool completely, then cover as above.
- Store in the freezer for up to 2 months.
- To reheat from frozen:
- Thaw in the refrigerator overnight.
- Remove plastic wrap and cover with foil.
- Bake at 350°F (175°C) for 40-50 minutes or until hot and bubbly.
Make-Ahead Assembly
- The recipe lends itself perfectly for make-ahead meal prep.
- We can prepare the shell filling and cook the Ronzoni Jumbo Shells in advance.
- Assemble the shells in the baking dish but hold off on baking.
- Cover and refrigerate for up to 24 hours before baking, allowing flavors to meld and saving us time on the day of serving.
- This is an excellent option for busy weeknights or for entertaining guests.
Storage Duration Summary
| Storage Method | Timeframe | Reheating Instructions |
|---|---|---|
| Refrigerated | 3 to 4 days | Bake at 350°F for 20-25 min or microwave |
| Frozen (assembled) | Up to 2 months | Thaw overnight then bake at 350°F for 40-50 min |
| Frozen (baked) | Up to 2 months | Thaw overnight then bake at 350°F for 40-50 min |
Tip: Always label your containers with the date of storage to keep track of freshness.
By following these storage and make-ahead tips, we can enjoy our classic Ronzoni Stuffed Shells any time with maximum convenience and flavor preservation.
Conclusion
Ronzoni Stuffed Shells bring together comfort and versatility in a dish that’s perfect for any occasion. With the right ingredients, equipment, and a little prep work, we can create a meal that’s both satisfying and impressive.
By following the steps carefully, we ensure each bite delivers that creamy, cheesy goodness wrapped in tender pasta. Whether serving fresh or enjoying leftovers, this recipe fits seamlessly into our busy lives while delighting our taste buds every time.
Frequently Asked Questions
What makes Ronzoni pasta ideal for stuffed shells?
Ronzoni pasta has the perfect texture—sturdy yet tender—which holds the creamy filling well without falling apart during cooking.
Can I customize the cheese filling in Ronzoni Stuffed Shells?
Yes, you can use different cheeses like ricotta, mozzarella, Parmesan, or add herbs and spinach to match your taste and boost nutrition.
What kitchen tools do I need to make stuffed shells?
You’ll need a large pot, colander, mixing bowls, measuring cups and spoons, a 9×13 inch baking dish, rubber spatula, small spoon, aluminum foil, and oven mitts.
How should I cook the Ronzoni Jumbo Shells?
Boil them in salted water until al dente, then rinse with cold water to prevent clumping and ensure easy filling.
What are the key steps to assemble stuffed shells?
Fill cooked shells with cheese mixture, place them in a baking dish with marinara sauce, cover, and bake until cheese is bubbly and golden.
What are good side dishes to serve with stuffed shells?
Ideal sides include fresh garden salad, garlic bread, roasted vegetables, and steamed green beans to complement flavors and textures.
How should I store leftover Ronzoni Stuffed Shells?
Refrigerate leftovers for 3–4 days in an airtight container or freeze assembled/baked shells for up to 2 months.
Can I prepare stuffed shells ahead of time?
Yes, you can assemble them in advance and refrigerate before baking, saving time on busy days without compromising flavor.
What garnishes work best with Ronzoni Stuffed Shells?
Fresh basil, extra grated Parmesan, red pepper flakes, and a drizzle of olive oil enhance both flavor and presentation.
Should stuffed shells be served immediately after baking?
For the best texture and taste, it’s recommended to serve stuffed shells right after baking while the cheese is bubbly and warm.