box Jumbo Shells 2 cups cooked, shredded chicken 1/4 teaspoon garlic powder Salt and pepper, to taste...
1 — 12 ounce
box jumbo shells 1 tablespoon extra virgin olive oil 1 pound boneless, skinless chicken breast., diced 1 large onion, diced 3 cloves garlic, minced 1 - 10 ounce box frozen chopped spinach, thawed and squeezed dried 8 ounce reduced fat cream cheese 1/4 cup unsweetened almond milk 1 1/2 cups shredded Parmesan cheese 2 cups marinara sauce, homemade or store - bought
Not exact matches
1
box (12oz)
jumbo shells 1 1/2 cups of your favorite marinara sauce 1 large container ricotta cheese 1 egg 1 bag (8oz) of mozzarella cheese, split in two portions 1/4 cup of grated parmesan cheese 4 Tbsp.
Beans and
shells 1 1/4 cups dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce
box jumbo pasta
shells 3/4 -1 cup kale pesto Zest of 2 lemons Freshly ground black pepper
The original recipe on the side of the
box says to use a whole
box of
Jumbo Shells but you'd have to stuff another 17 or so in this dish.
1/2 (12 ounce
box)
jumbo shells (about 20 to 24
shells) 1/2 (32 ounce container) light ricotta 1 (8 ounce) package part skim shredded mozzarella 1 cup grated Parmesan Reggiano 1 teaspoon dried parsley 1 cup frozen chopped spinach, thawed and drained 1 egg Italian Marinara Sauce
Boil the
jumbo shells per the directions on the
box and drain.