Photo: Mike Kenneally
Stuffed & baked ricotta shells
8 ingredients
10 min + 50 min
Serves 2
openrecipes
These great-looking shells make a good alternative to stuffed cannelloni and look stylish in the dish
Estimated Nutrition (whole recipe, rough)
661
Calories
31g
Protein
32g
Fat
59g
Carbs
What these numbers assume — 7 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 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
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
- olive oil
- 2 garlic cloves , crushed
- 1x400g tin chopped tomatoes
- 20 (about 200g) giant pasta shells
- 500g courgettes topped, tailed and grated
- ½ lemon , zested
- 100g ricotta
- 50g parmesan , grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes