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The same plain, spinach, and tomato dough as our Italian Mix, cut into small shells built to scoop up sauce, cheese, and chunky vegetables alike. A colorful, versatile shape for baked dishes or a simple weeknight bowl.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A simple, cheesy baked pasta the whole table will go for. Serves 4–5.
Ingredients
1 package Tricolor Shells
2 cups of our Tomato Burgundy sauce
1 1/2 cups shredded mozzarella
1/2 cup ricotta
1/4 cup grated parmesan
1 teaspoon Italian seasoning
Instructions
Preheat the oven to 375°F. Cook the shells according to the package directions above, then drain.
In a large bowl, combine the cooked shells, sauce, ricotta, half the mozzarella, and the Italian seasoning.
Transfer to a baking dish and top with the remaining mozzarella and the parmesan.
Bake for 20–25 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.
The same plain, spinach, and tomato dough as our Italian Mix, cut into small shells built to scoop up sauce, cheese, and chunky vegetables alike. A colorful, versatile shape for baked dishes or a simple weeknight bowl.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A simple, cheesy baked pasta the whole table will go for. Serves 4–5.
Ingredients
1 package Tricolor Shells
2 cups of our Tomato Burgundy sauce
1 1/2 cups shredded mozzarella
1/2 cup ricotta
1/4 cup grated parmesan
1 teaspoon Italian seasoning
Instructions
Preheat the oven to 375°F. Cook the shells according to the package directions above, then drain.
In a large bowl, combine the cooked shells, sauce, ricotta, half the mozzarella, and the Italian seasoning.
Transfer to a baking dish and top with the remaining mozzarella and the parmesan.
Bake for 20–25 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.