Belly Full · by Amy Flanigan★ 5.0 (5)
Stuffed Shells
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 52%
CARBS 54G44% OF CAL
4G FIBER41G OTHER8G TOTAL SUGAR
FAT 22G41% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells filled with ricotta, mozzarella, and Parmesan, baked under tomato sauce. A comforting, make-ahead Italian dinner that satisfies.
mainitalianpasta🍲 stockpot🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 32 ounces pasta sauce ((best quality of your choice - see note))
- 9 ounces uncooked jumbo pasta shells ((about 30 shells))
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/4 cup grated parmesan (, plus more for garnish)
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic (, finely minced)
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- pinch of cracked red pepper flakes
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 52%
CARBS 54G44% OF CAL
4G FIBER41G OTHER8G TOTAL SUGAR
FAT 22G41% OF CAL
11G SAT11G 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
- 40m
- Sodium
- 1272mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 791mg
- Calcium
- 539mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.