“Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.”
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutritional Information
Amount Per Serving Calories: 550 | Total Fat: 24.5g | Cholesterol: 121mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 763 | ||
Calories from Fat: 388 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 363.9mg | 112 % | |
Sodium 1698.2mg | 59 % | |
Potassium 471.3mg | 12 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 29.2g | ||
Protein 63.1g | 90 % | |
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: 763
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