Barilla stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
18 Jumbo Shells Pasta1 Egg, fresh15 oz Ricotta Cheese (whole milk)2 cups Mozzarella Cheese, part skim milk, shredded/grated3/4 cup Parmesan Cheese, grated1 1/2 Parsley, dried
Serving size is about 3 to 4 shells. depends on the size of the shells used. Even though I make it with out sauce I've left the sauce in directions, with () for side comment on the steps I use. For healthier version scroll through the other approx 100 stuffed shell recipes in SP recipe data base.
**From Box**
Preparation: cook shells according to package, drain. Preheat oven to 375 degrees F. Spray bottom of 13x9 baking dish with non-stick spray. In a large bowl, beat egg. Stir in ricotta, 1-3/4 of the mozzarella, 1/2 cup of the parmesan and parsley.
To assemble:
1) Spread 3/4 jar of the sauce on the bottom of the baking dish. (if like me you are cooking without sauce, add extra spray or oil)
2) Fill cooked shells with ricotta mixture. Arrange shells in baking dish.
3) Pour remaining 1/4 jar of sauce over shells. Top with remaining mozzarella and parmesan.
(After the shells are cooked is when we add sauce, we usually use Pesto sauce, which can't be cooked.)
To cook and serve: Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Recipe makes 6 servings. *Note: To use entire package of shells, simply double the recipe and bake for 60 minutes. Recipe will make 12 servings.
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To make with sauce add 26 oz jar of your favorite pasta sauce.
***Nutrition info with pasta sauce: 6 servings, Amount Per Serving; Calories 576.8, Total Fat 23.6 g, Saturated Fat 12.7 g, Polyunsaturated Fat 1.6 g, Mono-unsaturated Fat 6.9 g, Cholesterol 103.4 mg, Sodium 1,038.3 mg, Potassium 646.5 mg, Total Carbohydrate 56.1 g, Dietary Fiber 4.3 g, Sugars 2.2 g, Protein 32.4 g
Number of Servings: 6
Recipe submitted by SparkPeople user MGARREN.
**From Box**
Preparation: cook shells according to package, drain. Preheat oven to 375 degrees F. Spray bottom of 13x9 baking dish with non-stick spray. In a large bowl, beat egg. Stir in ricotta, 1-3/4 of the mozzarella, 1/2 cup of the parmesan and parsley.
To assemble:
1) Spread 3/4 jar of the sauce on the bottom of the baking dish. (if like me you are cooking without sauce, add extra spray or oil)
2) Fill cooked shells with ricotta mixture. Arrange shells in baking dish.
3) Pour remaining 1/4 jar of sauce over shells. Top with remaining mozzarella and parmesan.
(After the shells are cooked is when we add sauce, we usually use Pesto sauce, which can't be cooked.)
To cook and serve: Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Recipe makes 6 servings. *Note: To use entire package of shells, simply double the recipe and bake for 60 minutes. Recipe will make 12 servings.
**********
To make with sauce add 26 oz jar of your favorite pasta sauce.
***Nutrition info with pasta sauce: 6 servings, Amount Per Serving; Calories 576.8, Total Fat 23.6 g, Saturated Fat 12.7 g, Polyunsaturated Fat 1.6 g, Mono-unsaturated Fat 6.9 g, Cholesterol 103.4 mg, Sodium 1,038.3 mg, Potassium 646.5 mg, Total Carbohydrate 56.1 g, Dietary Fiber 4.3 g, Sugars 2.2 g, Protein 32.4 g
Number of Servings: 6
Recipe submitted by SparkPeople user MGARREN.
Nutritional Info Amount Per Serving
- Calories: 499.6
- Total Fat: 20.8 g
- Cholesterol: 103.4 mg
- Sodium: 480.4 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 2.1 g
- Protein: 30.5 g
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