78132 (2/5 lb), 92 Count (1.75 oz)

Tender ribbed semolina pasta generously filled with a creamy blend of whole milk Ricotta and Romano cheeses. Each shell measures roughly 3.5”L x 2”W.

Cooking Instructions:

Cover bottom of baking dish with your favorite sauce. Place stuffed shells on baking dish with 1/2” of space between each. Cover with sauce. If frozen, bake in 375°F oven for approximately 45 minutes. If thawed, bake for 25 minutes. Cook until reaching a minimum internal temperature of 165°F for at least 15 seconds.