How To Make Three Cheese Stuffed Shells
Three kinds of cheeses fill these stuffed shells, a new twist on the traditional Italian lasagna that is cooked in rich tomato sauce.
Serves:
Ingredients
- 20jumbo pasta shells,uncooked
- 15ozricotta cheese
- 8ozmozzarella cheese,(2 cups) grated
- ½cupparmesan cheese,grated
- 2tbspbasil,chopped
- 1tspItalian seasoning
- 1egg
- ½tspsalt
- ¼tspfresh ground black pepper
- 26ozspaghetti sauce,(1 jar)
Instructions
-
Preheat oven to 350 degrees F. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
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In a large bowl, combine the ricotta, 1½ cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread ¾ of the spaghetti sauce on the bottom of a 13×9-inch baking dish.
-
Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella.
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Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake for 5 to 10 minutes more.
Nutrition
- Calories:Â 571.27kcal
- Fat:Â 25.08g
- Saturated Fat:Â 14.39g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 6.98g
- Polyunsaturated Fat:Â 1.72g
- Carbohydrates:Â 54.81g
- Fiber:Â 4.11g
- Sugar:Â 8.96g
- Protein:Â 30.57g
- Cholesterol:Â 107.33mg
- Sodium:Â 1026.85mg
- Calcium:Â 564.97mg
- Potassium:Â 646.39mg
- Iron:Â 2.50mg
- Vitamin A: 239.85µg
- Vitamin C:Â 2.70mg
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