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Stuffed Shells
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10
Amount Per Serving
Calories 349
% Daily Value**
Total Fat 18g
27%
Saturated Fat 10g
16%
Unsaturated Fat 1g
Cholesterol 116mg
39%
Sodium 794mg
33%
Total Carbohydrate 21g
7%
Dietary Fiber 1g
6%
Sugars 5g
Protein 26g
Vitamin A  19%Vitamin C  2%
Calcium  60%Iron  10%
Potassium  10%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stuffed Shells

Recipe Tags: Pasta Recipes

Date Added: April 09, 2013
This was my favorite meal growing up, my mother would only make them once or two a month.

Ingredients:

8 oz Fresh Mushrooms sliced
28 oz Spaghetti Sauce jar
1 teaspoon Pepper black
2 teaspoons Salt
1 tablespoon Dried Parsley
8 oz Parmesan Cheese grated , divided
1 lb Mozzarella Cheese shredded , divided
32 oz Ricotta Cheese container
2 Eggs , beaten
12 oz Pasta Shells jumbo, package
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Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.

5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Mushroom, Tomato, MSG, Cheese allergies.
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