Note: plan to cook a few more shells than you need,
as jumbo shells have a tendency to break or tear while cooking.
Not exact matches
Here's was is on the National Pasta Association website «Freezing Pasta: The best pasta shapes for freezing are those that are used in baked recipes, such
as: lasagne,
jumbo shells, ziti and manicotti.
Making this recipe
as we speak, and I think my «
jumbo shells» are smaller because I was only able to get about 2 heaping teaspoons of mixture into each
shell, so I ended up filling up about 37
shells haha!
package of
jumbo shells all at once and fill
as many
as my filling and baking dish will accommodate; amounts here are approximate.