“Ragú® Recipe Contest Entry - This is a great recipe to combine your garlic bread and stuffed shells into one handheld dish. It's also portable for dinner on the run.”
READY IN:
30mins
SERVES:
4
YIELD:
12 shells
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just before al dente, about 9 minutes. Drain well and pat the shells dry.
  2. Preheat the oven to 350 degrees F.
  3. In a medium small lightly beat the egg. Add in the cheeses, greek seasoning and 1 cup of the Ragu sauce. Stir until the mixture is well combined.
  4. On a floured board, roll out crescent dough pressing the any seams together to seal. Sprinkle with the garlic powder. Cut the dough sheet into 12 equal squares.
  5. Coat a 12 cup muffin tin with cooking spray. Place each dough square in the muffin cups.
  6. Fill each cooked shell with one shrimp and a tablespoon of the Ragu cheese mixture. Place inside muffin tin with the crescent dough, and pull dough around the jumbo shell to seal.
  7. Cook shells in the preheated oven for 12-15 minutes or until crescent dough is brown. Serve with the remaining cup of Ragu sauce for dipping.

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