Sandra Lee Slow Cooker p.75
1. Preheat oven to 350 degrees.
2. In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente. Drain and rinse with cold water to stop cooking; drain. Set aside.
3. Place broccoli and the 2 tablespoons water in a microwave safe bowl. Cover and microwave on high setting (100%) for 5 minutes. Drain and transfer to a large bowl.
4. In a small bowl, beat egg with a fork. Stir egg, ricotta cheese, chicken, 1 cup of the mozzarella cheese, Italian seasoning, salt and pepper into broccoli until thoroughly combined.
5. Spoon 1 cup of the pasta sauce into a 13x9 inch baking dish; set aside. Fill 21-24 pasta shells with chicken mixture. Arrange in baking dish.
6. Spoon remaining pasta sauce over shells. Sprinkle with remaining mozzarella. Cover.loosely with aluminum foil.
7. Bake in preheated oven for 35-40 minutes. Remove aluminum foil and cook for 5-10 minutes more.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 649 | ||
Calories from Fat: 287 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 211.4mg | 65 % | |
Sodium 1159.6mg | 40 % | |
Potassium 442.1mg | 12 % | |
Total Carbohydrate 44.8g | 13 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 43.2g | ||
Protein 44.3g | 63 % | |
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: 649
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