Directions:
- Mix the beaten eggs with the ricotta, parmesan and basil.
- Add seasonings and adjust to taste.
- Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
- Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
- Top with tomato sauce.
- Bake in a preheated 375° oven for about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.53 Kcal (484 kJ) | ||
| Calories from fat | 59.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 37.71mg | 13% | |
| Sodium | 685.83mg | 29% | |
| Potassium | 122.17mg | 3% | |
| Total Carbs | 6.48g | 2% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 171.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 179.75 Kcal (753 kJ) | ||
| Calories from fat | 92.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 10% | |
|---|---|---|---|
| Cholesterol | 58.68mg | 13% | |
| Sodium | 1067.11mg | 29% | |
| Potassium | 190.09mg | 3% | |
| Total Carbs | 10.08g | 2% | |
| Sugars | 3.88g | 10% | |
| Dietary Fiber | 0.81g | 2% | |
| Protein | 11.45g | 15% | |
| Vitamin C | 2.9mg | 3% | |
| Iron | 0.7mg | 3% | |
| Calcium | 266.3mg | 17% | |
* 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.
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