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20 jumbo shells, uncooked
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup plus 2 Tbsp grated Parmesan cheese
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh basil
½ tsp salt
½ tsp pepper
1 jar DelGrosso Garlic and Cheese Sauce
Add three or four extra shells to your boiling water in case some break during the cooking process. When cooling, separate shells to prevent them from sticking together. If using dried parsley and basil, use 1 Tbsp of each.
DelGrosso Foods Inc.
632 Sauce Factory DriveTIPTON, PENNSYLVANIA 16684
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