Directions:
- Preheat oven to 350°F.
- Boil pasta according to directions- making sure to not overcook (al dente)!
- If meatballs are frozen, thaw-I like to brown mine either on the stove or in the oven.
- Combine the ricotta, sour cream and Italian seasoning- I add an extra dash of garlic and freshly ground pepper.
- Spray a 9x13 deep baker with Pam.
- Spread a thin layer of sauce on the bottom of baking pan.
- Top this with 1/2 of the pasta shells drained.
- Top with the ricotta mixture.
- Top with all the meatballs.
- Then layer with remaining 1/2 of shell pasta.
- Top with all the sauce.
- Top with the mozzarella and Parmesan cheese (I just sprinkle a little on top).
- Bake at 350°F for 30 minutes until heated through and cheese is bubbly!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 456.06 Kcal (1909 kJ) | ||
| Calories from fat | 207.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 35% | |
|---|---|---|---|
| Cholesterol | 57.16mg | 19% | |
| Sodium | 997.44mg | 42% | |
| Potassium | 378.68mg | 8% | |
| Total Carbs | 16.27g | 5% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 46.12g | 92% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 588.2mg | 59% | |
| Amount Per 100 g | |||
| Calories | 174.28 Kcal (730 kJ) | ||
| Calories from fat | 79.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 35% | |
|---|---|---|---|
| Cholesterol | 21.84mg | 19% | |
| Sodium | 381.16mg | 42% | |
| Potassium | 144.71mg | 8% | |
| Total Carbs | 6.22g | 5% | |
| Sugars | 0.63g | 7% | |
| Dietary Fiber | 2.49g | 26% | |
| Protein | 17.63g | 92% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.9mg | 13% | |
| Calcium | 224.8mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
