Preheat oven to 350. Cook jumbo shells "al dente". Brown lean ground beef with onion salt, garlic salt, pepper and sweet basil. Add minced onion and cook until just tender. Remove from heat, add bread crumbs and mix thoroughly. Mix in one cup spaghetti sauce; allow mixture to cool slightly. Add Romano, mozzarella, half the Parmesan cheese and the eggs; mix thoroughly. Stuff pasta Shells with beef and cheese mixture. Spread thin layer of spaghetti sauce on the bottom of a lasagna pan. Layer pasta shells in pan, using sauce between layers, ending with sauce. Sprinkle with remaining Parmesan cheese. Bake at 350 about 20-30 minutes or until bubbly.
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|Serving Size: 1 Serving (1557g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 234 (21%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 153.8mg||47 %|
|Sodium 1138mg||39 %|
|Potassium 2565.3mg||68 %|
|Total Carbohydrate 172.9g||51 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 149.6g|
|Protein 58.2g||83 %|
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Calories per serving: 1136
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