Directions:
- In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat for 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, in a small bowl, combine the eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
- Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.21 Kcal (834 kJ) | ||
| Calories from fat | 112.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.53g | 19% | |
|---|---|---|---|
| Cholesterol | 89.22mg | 30% | |
| Sodium | 234.98mg | 10% | |
| Potassium | 318mg | 7% | |
| Total Carbs | 7.25g | 2% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 0.8mg | 4% | |
| Calcium | 290.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 91.51 Kcal (383 kJ) | ||
| Calories from fat | 51.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 19% | |
|---|---|---|---|
| Cholesterol | 40.98mg | 30% | |
| Sodium | 107.94mg | 10% | |
| Potassium | 146.07mg | 7% | |
| Total Carbs | 3.33g | 2% | |
| Sugars | 1.23g | 11% | |
| Dietary Fiber | 0.59g | 5% | |
| Protein | 6.69g | 29% | |
| Vitamin C | 11.8mg | 43% | |
| Iron | 0.4mg | 4% | |
| Calcium | 133.3mg | 29% | |
* 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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