Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
674
Calories
42g
Protein
30g
Fat
53g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- =
- 2 eggs, beaten
- 30 ounces ricotta cheese, lowfat okay
- 2 cups shredded mozzarella cheese, lowfat okay
- 3/4 cup grated parmesan cheese, lowfat okay
- 1/2 cup fresh parsley sprigs, chopped
- 1 teaspoon salt
- 1 dash black pepper
- 12 ounces shell pasta, jumbo,prepared
- 26 ounces spaghetti sauce, lowfat okay
- 1/4 cup grated parmesan cheese, lowfat okay
- =
Directions
1
Combine eggs, cheeses, and seasonings in bowl.
2
Spoon about 3 Tbls.
3
Spread 2 Tablespoons of the spaghetti sauce in bottom of 13"x9" baking dish.
4
Arrange shells in dish over sauce.
5
Pour remaining sauce over stuffed shells.
6
Sprinkle cheese over sauce.
7
Bake in 350F degrees oven for 30 minutes.
Recipe sourced from
fandom