Zucchini Stuffed Shells with Italian Sausage
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells are filled with creamy ricotta and shredded zucchini, then baked in a rich sausage marinara sauce. It's a hearty, vegetable-studded baked pasta dinner that tastes indulgent but uses summer zucchini well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 25 Large pasta shells (cooked to package instructions)
- 2 Large zucchini (shredded)
- 1 1/2 cups Ricotta cheese
- 1 cup Freshly grated Mozzarella cheese
- 1 cup Freshly grated Parmesan Cheese
- 1 Large egg
- 1 pound Italian Sausage
- 24 ounces Marinara or spaghetti sauce
- Fresh parsley (for garnish if desired)
At a glance
PER SERVING · TIME 35M
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
- 15m
- Sodium
- 1422mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 734mg
- Calcium
- 457mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.