Cheese Stuffed Shells
234
Ingredients
| dish | |||
| 20 | each |
pasta shells, jumbo
shells, jumbo |
* |
| 1 | container |
ricotta cheese
|
* |
| 1 | each |
egg yolks
|
* |
| ¼ | cup |
Parmesan cheese
grated |
|
| ⅓ | cup |
ham
finely chopped |
* |
| ¼ | cup |
parsley leaves
|
|
| ½ | teaspoon |
oregano
|
* |
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| ¼ | cups |
spaghetti sauce
prepared |
|
| topping | |||
| 1 ¾ | cups |
spaghetti sauce
prepared |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Directions
Place oven rack in top third of oven. Preheat to 400℉ (200℃).
Cook 20 jumbo shells in large pot in lightly salted water. Stir occasionally until tender, but firm, 10 to 12 minutes. Drain.
Stir together ricotta cheese, egg yolk, ¼ cup Parmesan cheese, ⅓ cup finely chopped ham, parsley, oregano, salt and pepper in medium bowl.
Spoon 1½ tablespoon in each shell. Do Not Overfill.
Spread ¼ cup of spaghetti sauce in 12x9x2& glass baking dish or casserole dish.
Arrange shells in single layer.
Top with rest of sauce.
Sprinkle with ¼ cup more Parmesan cheese.
Bake at 400 f. for 15 minutes until hot and bubbly.
Nutrition Facts
Serving Size 142g (5.0 oz)Amount per Serving
Calories 19145% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
15%
Trans Fat
0g
Cholesterol 11mg
4%
Sodium 378mg
16%
Total Carbohydrate
7g
7%
Dietary Fiber 4g
16%
Sugars g
Protein
14g
Vitamin A 23%
•
Vitamin C 32%
Calcium 18%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
