Stuffed Italian Shells
by dgeorgevitch
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INGREDIENTS
- 3/4 package jumbo shells
- 3 tsp. butter
- 1/2 lb. italian sausage
- 1 lb. Ground beef
- 1/3 cup onion ; minced
- 1/4 cup celery ; minced
- 1 clove garlic
- 1/2 lb. Ricotta Cheese part skim
- 1/4 lb. shredded mozzarella
- 1/3 cup grated parmesan
- 1/4 cup parsley
- 1 tsp. salt
- 1/2 cup Dry bread crumbs
- 2 pt. jars spaghetti sauce
INSTRUCTIONS
Preheat oven to 375
Cook shells in 2 qts of boiling water with 1 Tbs. salt.
Boil 20-25 minutes. Drain and cool
Melt butter in frying pan, add Italian sausage and beef, cook until lightly browned.
Add onion, garlic, and celery. Cover and cook for 15 minutes until celery is tender.
Remove from heat and stir in all grated cheeses, salt, bread crumbs, and parsley.
Stuff each shell with slightly cooled mixture and close.
Pour 1 jar of spaghetti sauce into a shallow casserole dish. Arrange stuffed shells in casserole dish and top with rest of sauce. Cover and bake in preheated oven for 35 minutes
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (637g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 1073 | ||
| Calories from Fat: 603 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 67.1g | 89 % | |
| Saturated Fat 35.3g | 177 % | |
| Monounsaturated Fat 23.6g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 243.8mg | 75 % | |
| Sodium 1132.3mg | 39 % | |
| Potassium 1783.3mg | 47 % | |
| Total Carbohydrate 54.9g | 16 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 54.3g | ||
| Protein 62.3g | 89 % | |
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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: 1073
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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