Tips To Make Jumbo Shells Food Lion The Best

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Looking for a quick and delicious weeknight meal? Look no further than these Jumbo Shells with Ricotta and Spinach! This recipe is packed with flavor and protein, and it’s easy to make with ingredients you can find right at Food Lion.


Mueller’s Jumbo Shells, . oz – Walmart

1 box (16 oz) jumbo pasta shells

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 oz) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (24 oz) jar marinara sauce (your favorite brand from Food Lion)

  • Instructions:

    1. Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions, until al dente. Drain and set aside.
    2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
    3. Add thawed and squeezed spinach to the skillet. Cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
    4. In a large bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, oregano, salt, and pepper. Stir in the cooled spinach mixture.
    5. Spoon the ricotta mixture evenly into the cooked jumbo pasta shells.
    6. Pour marinara sauce into a 9×13 inch baking dish. Spread sauce evenly to coat the bottom. Arrange the stuffed jumbo shells in a single layer over the sauce.
    7. Bake for 20-25 minutes, or until heated through and cheese is bubbly.
    8. Let cool slightly before serving. Enjoy!

    Nutrition Facts (per serving):

    Calories: approximately 450 (depending on marinara sauce brand)

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 40mg
  • Sodium: 500mg (depending on marinara sauce brand)
  • Carbohydrates: 45g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 20g

  • Please note: This is an approximate nutritional breakdown. Actual values may vary depending on the specific brands of ingredients you use.


    These Jumbo Shells with Ricotta and Spinach are a delicious and satisfying meal that’s perfect for busy weeknights. They’re easy to customize with your favorite marinara sauce and cheeses, and they’re sure to be a hit with the whole family!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of pasta for this recipe?

    Absolutely! While jumbo shells create a nice presentation, you can substitute any large pasta shape you like, such as penne, rigatoni, or even manicotti. Just adjust the cooking time based on the pasta variety you choose.

    2. What can I add to this recipe for extra flavor?

    There are many ways to personalize this dish! Try adding a pinch of red pepper flakes for a bit of heat, or stir in some cooked Italian sausage or ground beef for a heartier meal. You could also experiment with different types of cheeses, such as feta or goat cheese, in the ricotta mixture.

    3. Do I have to thaw the spinach first?

    Technically, no. If you’re short on time, you can add the frozen spinach directly to the skillet with the onion and garlic. Just increase the cooking time slightly to allow the spinach to thaw and release its moisture. However, thawing and squeezing out the excess water will help prevent the filling from becoming watery.

    4. Can I make this recipe ahead of time?

    Yes! Once you’ve stuffed the pasta shells, simply assemble the dish in the baking dish with the marinara sauce and cover it tightly with foil. Refrigerate for up to 24 hours. When ready to serve, preheat the oven to 375°F (190°C) and bake for 30-35 minutes, or until heated through.

    5. What can I serve with this dish?