Photo: Eaters Collective
Baked pasta shells filled with cheese
14 ingredients
30 min + 2 hr
4
openrecipes
A definite family favourite - cheesy pasta shells with a simple tomato sauce, baked until crisp, golden and gooey.
Estimated Nutrition (whole recipe, rough)
771
Calories
37g
Protein
39g
Fat
66g
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 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 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
- 16 conchiglioni rigati (large pasta
- 1 quantity of Salsa di Pomodoro (see below)
- 3 tbsp freshly grated parmesan
- 1 ball of mozzarella
- 150g/5oz ricotta
- 1 ball of mozzarella
- 2 tbsp freshly grated parmesan
- 16 large fresh basil
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 2 garlic
- 2 x 400g tins of plum tomatoes
- handful fresh basil
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes