Mix egg with ricotta. Add in the shredded mozzarella and basil. Cook the shells.
Grease a large baking pan. Spoon 1/4 of the spaghetti sauce on the bottom of the pan. Stuff the shells with the cheese mixture and arrange in the pan. I put the cheese in a plastic bag, then snip the corner and shoot the cheese in the shell.
Pour the remaining sauce over the top. Bake at 350F for 30 minutes.
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|Serving Size: 1 Serving (584g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 520 (38%)|
|Amt Per Serving||% DV|
|Total Fat 57.7g||77 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 347.5mg||107 %|
|Sodium 2097.2mg||72 %|
|Potassium 954.1mg||25 %|
|Total Carbohydrate 115.6g||34 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 109.2g|
|Protein 93.9g||134 %|
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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: 1368
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