Ronzoni Stuffed Shells make dinner both simple and satisfying. Using Ronzoni pasta shells as the base, this recipe transforms everyday ingredients into a comforting Italian classic that’s perfect for family meals or entertaining guests. The shells hold a rich, creamy filling that bakes to golden perfection, delivering a deliciously cheesy experience in every bite.
What makes this recipe stand out is how easy it is to prepare right on the pasta box instructions, saving us time without sacrificing flavor. Whether you’re a busy weeknight cook or just craving a hearty meal, these stuffed shells hit the spot with minimal effort. Let’s dive into this foolproof recipe that combines convenience with homemade taste.
Ingredients
To make our Ronzoni Stuffed Shells Recipe On Box come to life, we gather simple yet flavorful ingredients. These combine to create a creamy filling, tender shells, and a rich sauce topped with melted cheese for that perfect finish.
Shells and Filling
- 1 box (12 oz) Ronzoni jumbo pasta shells – cooked al dente according to box directions
- 15 oz ricotta cheese – provides a smooth, creamy base
- 1 cup shredded mozzarella cheese – adds stretch and gooey texture
- ½ cup grated Parmesan cheese – sharp and nutty flavor enhancer
- 1 large egg – binds the filling components together
- 2 cups fresh spinach – chopped finely and sautéed to blend seamlessly
- 2 cloves garlic – minced for aromatic depth
- ½ tsp dried Italian seasoning – blends oregano, basil, thyme for classic taste
- Salt and freshly ground black pepper – to taste, balancing flavors
Sauce and Toppings
- 24 oz jar marinara sauce – choose your favorite for a tangy, tomato-rich base
- 1 cup shredded mozzarella cheese – to top shells and create a bubbly crust
- Fresh basil leaves – for garnish and a hint of freshness
| Ingredient | Quantity | Purpose |
|---|---|---|
| Ronzoni jumbo pasta shells | 1 box (12 oz) | Main pasta base |
| Ricotta cheese | 15 oz | Creamy filling base |
| Mozzarella cheese | 2 cups total | Filling softness + topping |
| Parmesan cheese | ½ cup | Adds sharpness and depth |
| Egg | 1 large | Helps bind the filling |
| Fresh spinach | 2 cups chopped | Adds nutrition and color |
| Garlic | 2 cloves minced | Infuses aromatic flavor |
| Italian seasoning | ½ tsp | Adds classic herb flavor |
| Salt & pepper | To taste | Balances the overall dish |
| Marinara sauce | 24 oz jar | Rich tomato base for baking |
| Fresh basil leaves | For garnish | Adds fresh herbal aroma |
These carefully selected ingredients assure our Ronzoni Stuffed Shells deliver rich flavors with straightforward preparation for a crowd-pleasing Italian meal.
Equipment Needed
To prepare our Ronzoni Stuffed Shells Recipe On Box efficiently and with ease, we need to gather the proper kitchen equipment. Using the right tools ensures flawless preparation and cooking results, helping us bring out the full flavor and texture of this delicious Italian classic.
Essential Equipment List
| Equipment | Purpose |
|---|---|
| Large Pot | To boil jumbo pasta shells as per the box instructions |
| Colander | To drain the shells after boiling |
| Large Mixing Bowl | To combine ricotta, mozzarella, Parmesan, and seasonings |
| Spoon or Rubber Spatula | To mix the filling gently without breaking it up |
| Baking Dish (9×13 inch) | To layer the stuffed shells and marinara sauce for baking |
| Aluminum Foil | To cover the baking dish and trap moisture during baking |
| Measuring Cups & Spoons | For precise measurement of cheese, sauce, and seasonings |
| Oven Mitts | To safely handle the hot baking dish |
| Knife & Cutting Board | For chopping fresh spinach and garlic |
| Small Bowl | To beat the large egg before combining |
Additional Helpful Tools
- Cheese Grater: Ideal if using block cheeses for fresh grating of mozzarella or Parmesan.
- Pastry Bag or Small Spoon: For neatly stuffing the shells with the creamy filling.
- Cooling Rack: To rest the baking dish safely after removing it from the oven.
Using this equipment will help us maintain efficiency and control throughout the cooking process. The key is ensuring the jumbo shells are perfectly cooked without tearing, the filling stays creamy and well-mixed, and the final baked dish achieves a golden, bubbly top.
“Great tools lead to great meals.” With this setup, our Ronzoni Stuffed Shells recipe will turn out just right every time.
Prep Work
Before assembling our Ronzoni Stuffed Shells, thorough preparation ensures each component is perfectly cooked and blended. Let’s start by preparing the pasta shells and crafting the creamy cheese filling.
Boiling the Ronzoni Shells
We begin by cooking the Ronzoni jumbo pasta shells to al dente. Follow these exact steps for perfect texture:
- Fill a large pot with water—about 6 quarts—and bring it to a rolling boil.
- Add 1 tablespoon of salt to the boiling water to enhance flavor.
- Gently add 20 jumbo Ronzoni shells to the pot, stirring occasionally to prevent sticking.
- Cook for 10-12 minutes or as indicated on the Ronzoni shell box instructions. The shells should be tender but firm to the bite.
- Drain the shells using a colander and immediately rinse with cold water to stop cooking.
- Place the shells on a lightly oiled baking sheet, spacing them out to avoid sticking. Set aside until filling.
| Step | Detail | Quantity/Time |
|---|---|---|
| Water volume | Fill pot with water | 6 quarts |
| Salt added | Enhances pasta flavor | 1 tablespoon |
| Pasta quantity | Jumbo Ronzoni shells | 20 shells |
| Cooking time | Boil until al dente | 10–12 minutes |
| Cooling method | Rinse with cold water | Immediately after boiling |
| Shell placement | Lay on oiled baking sheet | Spaced out |
Preparing the Cheese Filling
Our filling combines smooth ricotta, gooey mozzarella, savory Parmesan, and fresh spinach for balance. Here’s how we prepare it for the stuffing process:
- In a large mixing bowl, combine:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg (lightly beaten to bind)
- Finely chop 1 cup fresh spinach and add it to the cheese mixture. This adds a fresh, vibrant flavor and a pop of color.
- Mince 2 cloves garlic and mix into the filling for aromatic depth.
- Season the mixture with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for well-rounded flavor.
- Stir gently but thoroughly until the mixture is creamy and even.
“The cheese filling is the heart of our Ronzoni Stuffed Shells, blending creamy and savory elements to create that iconic Italian comfort.”
We’re now ready to fill the shells with this luscious filling and bring the dish together.
Instructions
Follow these step-by-step instructions to create perfectly Ronzoni Stuffed Shells with a creamy filling and rich marinara sauce. Each part builds toward a delicious, satisfying Italian meal.
Cooking the Pasta Shells
- Bring water to a boil in a large pot. Use 4 quarts of water and add 1 tablespoon of salt to enhance flavor.
- Add 1 package of Ronzoni jumbo shells to the boiling water.
- Cook the shells for 10-12 minutes or until al dente. They should be tender but firm to the bite.
- Stir gently to prevent sticking.
- Drain shells in a colander and rinse briefly under cold water to stop cooking.
- Set the shells aside on a sheet of parchment paper to prevent sticking during filling.
| Step | Details |
|---|---|
| Water Quantity | 4 quarts |
| Salt Amount | 1 tablespoon |
| Shell Cooking Time | 10-12 minutes |
| Texture Goal | Al dente (firm but tender) |
Making the Filling Mixture
- In a large mixing bowl combine:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg, beaten
- 1 cup cooked fresh spinach, chopped and squeezed dry
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Mix all ingredients thoroughly until smooth and evenly combined.
- The filling should be creamy and slightly thick, ready to hold its shape inside the shells.
Stuffing the Shells
- Preheat oven to 375°F (190°C).
- Pour about 2 cups of marinara sauce on the bottom of a 9×13 inch baking dish, spreading it evenly.
- Using a small spoon, fill each cooked shell generously with the cheese and spinach mixture.
- Arrange stuffed shells upright in a single layer in the sauce-filled baking dish.
- Spoon remaining marinara sauce over the top of the shells.
- Sprinkle additional ½ cup mozzarella and ¼ cup Parmesan cheese evenly over the shells for a golden, bubbly finish.
- Cover the baking dish loosely with aluminum foil.
- Bake for 25 minutes, then remove foil and bake uncovered for another 10 minutes until cheese is melted and slightly browned.
- Garnish with freshly chopped basil before serving.
Directions for Assembly and Baking
Let’s bring our Ronzoni Stuffed Shells together step-by-step, focusing on precise assembly and perfect baking to achieve that rich Italian comfort food everyone loves.
Assembling the Stuffed Shells
- Preheat your oven to 375°F (190°C) to ensure it’s ready once the shells are assembled.
- Lightly spread 1 cup of marinara sauce evenly across the bottom of your baking dish. This creates a flavorful base preventing the shells from sticking.
- Using a spoon, carefully fill each cooked jumbo shell with the creamy ricotta mixture. Be generous but gentle to avoid breaking the shells.
- Arrange the stuffed shells snugly in the baking dish, working in neat rows so each shell supports the others.
- Once all shells are filled and placed, spoon the remaining marinara sauce evenly over the top.
- Sprinkle 1 to 1 1/2 cups shredded mozzarella cheese over the dish for that melty, golden topping.
- Optionally, add extra grated Parmesan cheese for enhanced flavor before baking.
Baking Instructions
- Cover the baking dish with aluminum foil to keep moisture in, ensuring creamy filling and tender shells.
- Place the dish on the middle oven rack and bake for 25 minutes covered.
- After 25 minutes, carefully remove the foil and bake for an additional 10 to 15 minutes, allowing the cheese to become bubbly and golden brown.
- Remove from oven and let stand for 5 minutes. This rest time helps the filling set, making the shells easier to serve.
- Garnish with fresh basil leaves to provide a bright contrast and appealing aroma.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F | – | Ensures even cooking |
| Bake covered | 375°F | 25 minutes | Retains moisture |
| Bake uncovered | 375°F | 10-15 minutes | Melts and browns cheese topping |
| Rest after baking | Room temp | 5 minutes | Sets filling, easier serving |
Serving Suggestions
To enhance the experience of Ronzoni Stuffed Shells, we recommend pairing this rich and cheesy dish with complementary sides and garnishes that balance flavors and textures.
Ideal Side Dishes
- Garlic Bread or Bruschetta: The crispy texture and garlic aroma perfectly contrast the creamy stuffed shells.
- Fresh Green Salad: Tossed mixed greens with a light vinaigrette add a refreshing, tangy bite to complement the rich pasta.
- Steamed or Roasted Vegetables: Broccoli, asparagus, or zucchini offer a healthy balance and vibrant color.
Beverage Pairings
Choose beverages that enhance the meal’s Italian flair:
| Beverage Type | Suggested Options | Tasting Note |
|---|---|---|
| Wine | Chianti, Sangiovese, or Pinot Noir | Fruity acidity cuts through richness |
| Non-Alcoholic | Sparkling water with lemon or iced tea | Provides a crisp, palate-cleansing effect |
Garnishing Tips
Before serving, sprinkle fresh basil leaves or a pinch of extra Parmesan cheese over the top for added aroma and visual appeal. A drizzle of extra virgin olive oil can also add a luxurious finish.
“The right accompaniments can transform a comforting dish like Ronzoni Stuffed Shells into a memorable Italian feast.”
Serving Temperature
Serve the stuffed shells warm, right after they have rested for 5 minutes post-baking. This ensures the filling stays creamy while the exterior maintains a slightly firm yet tender texture, inviting every bite to be rich and flavorful.
Make-Ahead and Storage Tips
To enjoy our Ronzoni Stuffed Shells recipe without the stress of last-minute cooking, we can prepare the dish ahead of time and store it properly. Here’s how we can ensure freshness, maintain texture, and savor every cheesy bite later.
Preparing Ahead
- Assemble but Don’t Bake Immediately: After stuffing the shells and layering with marinara and cheese, cover the baking dish tightly with plastic wrap or foil.
- Refrigerate Overnight: Place the covered dish in the refrigerator for up to 24 hours. This allows the flavors to meld and saves time on busy days.
- Baking from Cold: When ready to bake, remove the cover and adjust the baking time:
- Cover with foil and bake at 375°F (190°C) for 45 minutes if baking straight from the fridge.
- Uncover and bake for an additional 10-15 minutes until bubbly and golden.
Freezing for Longer Storage
We can freeze the stuffed shells before or after baking to enjoy later without quality loss.
| Stage | Freezing Time | Instructions |
|---|---|---|
| Before Baking | Up to 2 months | Assemble in a freezer-safe dish, cover tightly with foil and freeze. Thaw overnight in the fridge before baking. |
| After Baking | Up to 1 month | Cool completely, cover tightly, and freeze. Reheat in a 350°F (175°C) oven covered with foil until warmed through (about 30-40 minutes). |
Reheating Tips
- From Refrigerator: Preheat oven to 350°F (175°C). Cover shells with foil to retain moisture and reheat for 20-25 minutes until hot.
- From Frozen: Thaw overnight for best results. Follow oven reheating method above, increasing time as needed.
- Microwave: For quick reheating, cover the serving dish loosely and microwave on medium power for 3-5 minutes, stirring halfway for even heat.
Storing Leftovers
- Transfer leftover shells into an airtight container.
- Refrigerate for up to 3-4 days.
- Before serving, reheat using oven or microwave methods to maintain the creamy texture.
Pro Tip: Always allow the dish to rest for 5 minutes after baking or reheating to let the filling set and flavors develop fully.
By following these Make-Ahead and Storage Tips we can enjoy the convenience of the Ronzoni Stuffed Shells recipe any time while preserving their rich texture and bold Italian flavors.
Conclusion
Ronzoni Stuffed Shells offer a delicious way to bring Italian comfort food to your table with minimal effort. The recipe’s straightforward steps and accessible ingredients make it a go-to for busy weeknights or special gatherings.
By following the box instructions and adding your own touch, you can create a creamy, cheesy dish that everyone will love. With options to prepare ahead and store leftovers, this meal fits perfectly into any schedule without sacrificing taste or quality.
We’re confident that once you try this recipe, it’ll become a favorite in your home, delivering warmth and satisfaction in every bite.
Frequently Asked Questions
What are Ronzoni Stuffed Shells?
Ronzoni Stuffed Shells are jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, spinach, and seasonings, baked in marinara sauce. It’s a simple, comforting Italian dish perfect for family meals or entertaining.
What ingredients do I need to make Ronzoni Stuffed Shells?
You need jumbo pasta shells, ricotta cheese, mozzarella cheese, Parmesan cheese, a large egg, fresh spinach, garlic, Italian seasoning, marinara sauce, and fresh basil for garnish.
What kitchen equipment is essential for preparing this dish?
You will need a large pot for boiling pasta, a colander to drain, mixing bowls, a baking dish, and measuring tools for accurate ingredient portions.
How do I cook the pasta shells properly?
Boil the shells in salted water until al dente, drain them well, and set aside to prevent sticking before stuffing.
What’s the best way to bake Ronzoni Stuffed Shells?
Cover the baking dish with aluminum foil and bake for 25 minutes, then uncover and bake an additional 10-15 minutes until bubbly and golden.
Can I prepare Ronzoni Stuffed Shells ahead of time?
Yes, you can assemble the dish ahead and refrigerate overnight or freeze it. Adjust baking times if cooking from cold or frozen.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat thoroughly before serving.
What sides pair well with Ronzoni Stuffed Shells?
Serve with garlic bread, fresh green salad, or steamed vegetables. For drinks, try Chianti or sparkling water.
How do I garnish Ronzoni Stuffed Shells?
Top with fresh basil leaves and extra Parmesan cheese to enhance aroma, flavor, and presentation.
Should Ronzoni Stuffed Shells be served hot or cold?
Serve them warm to ensure the filling stays creamy and the pasta remains tender for the best taste experience.