Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
803
Calories
42g
Protein
44g
Fat
55g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tb. olive oil
- 20 jumbo pasta shells (half a 12 oz. box)
- 1 pinch of crushed pepper flakes
- 3 cups homemade marinara (or one large jar)
- 1 15 oz. container of ricotta cheese
- 2/3 cup parmesan cheese
- 1 egg
- 2 Tb. chopped Italian parsley
- 1 tsp. chopped fresh rosemary
- ¾ tsp. salt
- ½ tsp. pepper
- ½-1 cup mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes