RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4570
| View Recipe |
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| Recipe Name: |
Stuffed Shells - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
35.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Crusty French bread, for serving |
| Comments: |
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Ingredients:
8 Ounce(wt)s pasta, small shells
30 Ounce(wt)s cheese, ricotta, whole milk
2 Tablespoons parsley, flat-leaf minced
12 Each basil, fresh chiffonade
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Directions:
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
Bake until hot and bubbly, 25 minutes. Serve with crusty French bread. |
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| Nutrition per Serving: |
| Calories: |
577 |
Total Carbs: |
30.3 |
Net Carbs: |
27.9 |
| Cholesterol: |
105.3 |
Fat: |
33.9 |
Protein: |
34.70 |
| Fiber: |
2.37 |
Sodium: |
495.48 |
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