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Ronzoni Jumbo Pasta Shells - 8 OZ

Ronzoni Jumbo Pasta Shells - 8 OZ

Lasagna, Oven Ready, No. 81

Low fat. Low sodium Since 1915. No boil. Cuts prep time in half. Improved - like homemade. Inspired by our Italian heritage and made for Americans, Ronzoni pasta has been part of family meals for 100 years. Made from simple, quality ingredients, our pasta continues to be the foundation for delicious, wholesome meals, enjoyed by generation after generation. Ronzoni. The pasta that calls America home. Ronzoni is so good. www.ronzoni.com. For delicious recipes and cooking tips, visit www.ronzoni.com. Questions or comments visit our website or call 1-800-730-5957. Product of Italy.
Nutrition Facts

Serving Size: 2oz
Servings Per Container: about 4
Calories Amount Per Serving
200
% Daily Value
Calories From Fat Amount Per serving 15
Total Fat Amount Per serving 1.5g 2%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving 0g
Cholesterol Amount Per serving 25mg 8%
Sodium Amount Per serving 10mg 0%
Potassium Amount Per serving 135mg 4%
Total Carbohydrate Amount Per serving 42g 14%
Dietary Fiber Amount Per serving 2g 8%
Sugars Amount Per serving 1g
Protein Amount Per serving 7g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 4%
Semolina (Wheat), Durum Flour (Wheat), Niacin, Ferrous Sulfate (Iron), Thiamine Mononitrate, Riboflavin, Folic Acid.
Product Attributes
Kosher
Low Fat
Warning Contains: Contains: wheat. Manufactured in a facility that uses eggs.
Directions Step by Step Lasagna Directions: 1 lb. ground beef; 3 cups (about 26 oz. jar) pasta sauce; 1-3/4 cups (15 oz.) ricotta cheese; 1 egg, slightly beaten 1/2 tsp dried basil leaves; 1/2 tsp dried oregano leaves; 12 pieces Ronzoni oven ready Lasagna, uncooked; 4 cups mozzarella cheese, shredded; 1/4 cup grated Parmesan cheese. Preparation: Remove 12 pieces of pasta from package. Heat oven to 400 degrees F. In large skillet, cook meat until browned; remove from heat and drain. Stir in pasta sauce. In a small bowl, stir together ricotta cheese, egg, basil and oregano. Assembly: In a 13 x 9 x 2 inch greased baking dish, spread 3/4 cup meat sauce. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of the pan. Spread 2/3 cup of ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese. Repeat steps 2 and 3 two more times. Top with remaining 3 pieces of pasta. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil and bake 35 minutes. Remove foil and bake additional 5-10 minutes uncovered. Let stand 5 minutes before cutting. Microwave Directions: In microwave-safe dish, prepare recipe as directed; omit mozzarella and Parmesan cheese on top layer. Cover with plastic wrap. Microwave high (100%) 15-17 minutes, turning twice during cooking. Carefully remove plastic wrap; sprinkle with remaining mozzarella and Parmesan cheese. Replace plastic wrap. Microwave at high (100%) 4 minutes or until bubbly. (Cooking time may vary based on size of microwave). Make Ahead Directions: Prepare recipe as directed; Do not bake. Cover with plastic wrap, and then cover with foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 400 degrees F about 45 minutes and frozen lasagna about 1 hour 35 minutes, removing foil during last 5 minutes of baking.

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