Try this Three Cheese Stuffed Shells recipe, or contribute your own.
Suggest a better descriptionCook shells about 18 minutes or till tender but still firm. Drain well. Cool shells in a single layer on a piece of greased foil. Meanwhile, for filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan cheese, the 2 tbsp. fresh parsley, and oregano. Spoon a scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more or until heated through. Sprinkle with additional snipped parsley. NOTES : Use tongs to avoid tearing shells when lifting out of boiling water. When spooning filling, use two spoons; one to hold filling, one to scrape into shell. Recipe by: Better Homes & Gardens New Cookbook 1996, pg. 360 Posted to recipelu-digest by Jill & Joe Proehl
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 4 | ||
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Calories: 284 | ||
Calories from Fat: 55 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 115.8mg | 36 % | |
Sodium 467.1mg | 16 % | |
Potassium 369.7mg | 10 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 41.3g | ||
Protein 15g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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