Cheese Stuffed Shells
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INGREDIENTS
INSTRUCTIONS
Place oven rack in top third of oven. Preheat to 400 F. Cook 20 jumbo shells in large pot in lightly salted water. Stir occasionally until tender, but firm, 10-12 minutes. Drain. Stir together ricotta cheese, egg yolk, 1/4 cup Parmesan cheese, 1/3 cup finely chopped ham, parsley, oregano, salt and pepper in medium bowl. Spoon 1 1/2 T. in each shell. Do Not Overfill. Spread 1/4 cup of spaghetti sauce in 12x9x2" glass baking dish or casserole. Arrange shells in single layer. Top with rest of sauce. Sprinkle with 1/4 cup more Parmesan cheese. Bake at 400F for 15 minutes until hot and bubbly. Serving Ideas : Good served with Broccoli Roma NOTES : Can easily cut in half.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (213g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 356 | ||
| Calories from Fat: 72 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8g | 11 % | |
| Saturated Fat 2.6g | 13 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 111.6mg | 34 % | |
| Sodium 642.9mg | 22 % | |
| Potassium 569.5mg | 15 % | |
| Total Carbohydrate 56.9g | 17 % | |
| Dietary Fiber 3.6g | 14 % | |
| Sugars, other 53.3g | ||
| Protein 13.4g | 19 % | |
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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. |
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Calories per serving: 356
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