Try this Pesto & Cheese Stuffed Shells recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°. Coat an 8x8-inch ovenproof baking dish with nonstick spray.
Cook shells in a pot of boiling salted water just until pliable, 8-9 minutes. Rinse shells with cold water; drain.
For the sauce, sweat onion in oil in a saute pan over medium heat until softened, 3-5 minutes. Add tomato paste, garlic and Italian seasoning; cook until fragrant, 1 minute.
Stir in tomatoes; cook until heated through, 2-3 minutes. Season sauce with salt and black pepper.Cover bottom of prepared dish with a third of the sauce.
For the filling, combine chicken, pesto, mozzarella, ricotta, parmesan, zest and peper flakes; season with salt.
Stuff each shell with a heaping 1 Tbsp filling and arrange in prepared dish, cheese side up. Pour remaining sauce over shells.
Sprinkle mozzarella and parmesan over top of shells. Bake shells until beginning to brown, 25-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1344g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2546 | ||
Calories from Fat: 1659 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 184.4g | 246 % | |
Saturated Fat 65.2g | 326 % | |
Monounsaturated Fat 84.8g | ||
Polyunsanturated Fat 27.9g | ||
Cholesterol 388.3mg | 119 % | |
Sodium 1886.4mg | 65 % | |
Potassium 4145.9mg | 109 % | |
Total Carbohydrate 122.9g | 36 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 119.1g | ||
Protein 108.1g | 154 % | |
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: 2546
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