Good!
Preheat oven to 350*. In a small saucepan, combine the spaghetti sauce and 2 tablespoons of basil. Spread 1/2 cup of sauce mixture over bottom of a shallow baking dish. Set remaining sauce aside.
Cook pasta according to package directions just until tender. Do not add salt to cooking water. Drain thoroughly in a colander.
In a medium bowl, combine ricotta, mozzarella, egg whites, green onion, and remaining basil. Mix well. spoon about 2 tablespoons of filling into each cooked shell.
Place shells in prepared dish. Cover dish with foil and bake for 25 minutes. While the shells are baking, heat remaining sauce mixture over medium heat until heated through. Spoon sauce over the cooked shells. Sprinkle with Parmesan cheese and serve.
Tip: Instead of greasing the baking dish, use a little sauce to coat the bottom before adding the pasta. This will prevent it from sticking to the dish.
Freezer: Prepare and stuff shells as directed in Steps 2 and 3. Freeze in a single layer in a plastic container for up to a month. Thaw in refrigerator overnight. Proceed as directed in Steps 1 and 4.
Serves 4
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (888g) | ||
Recipe Makes: 1 | ||
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Calories: 1279 | ||
Calories from Fat: 364 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 234.3mg | 72 % | |
Sodium 2202mg | 76 % | |
Potassium 1899.6mg | 50 % | |
Total Carbohydrate 154.4g | 45 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 144.5g | ||
Protein 72.3g | 103 % | |
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: 1279
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