Naturally Ella · by Erin Alderson★ 4.5
Ricotta Stuffed Shells with Roasted Tomato Sauce
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 35%
CARBS 41G42% OF CAL
3G FIBER0G ADDED4G INTRINSIC33G OTHER4G TOTAL SUGAR
FAT 18G41% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells are filled with creamy ricotta and cheese, then baked in a vibrant roasted tomato sauce made from fresh summer tomatoes. This traditional Italian pasta dish is comforting and full of bright flavors.
mainitalianpasta⚙️ food processor🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups grape tomatoes
- 1/2 medium white onion
- 2 cloves garlic
- 2 teaspoons olive oil
- 1/2 cup loosely packed fresh basil
- 8 oz large conchiglioni shells (see note)
- 16 oz whole milk ricotta cheese (1 container)
- 1 large egg
- 1/2 cup shredded gouda
- 1/2 cup shredded fontina
- 2 teaspoons oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Basil (cut chiffonade for topping)
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 35%
CARBS 41G42% OF CAL
3G FIBER0G ADDED4G INTRINSIC33G OTHER4G TOTAL SUGAR
FAT 18G41% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 349mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 499mg
- Calcium
- 317mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 349MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.