Directions:
- Boil the pasta in salted water for 2/3 of the recommended time on the package. Drain and spread on an oiled sheet pan so they don't stick together.
- Mix the ricotta, cottage cheese, mozzarella, parmesan, eggbeaters and seasonings in a gallon size ziploc bag. When thoroughly mixed, cut the corner about 1/2 inch up and pipe the filling into the par-cooked shells. Place shells in a 9x13 baking dish that has 1 cup of the spaghetti sauce spread in the bottom.
- Top the shells with the remaining sauce and scatter the cheese for the topping.
- Bake at 375 for 30 minutes or until the dish is bubbling and the cheese is golden brown.
- Cool for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.09 Kcal (1713 kJ) | ||
| Calories from fat | 170.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.89g | 29% | |
|---|---|---|---|
| Cholesterol | 88.41mg | 29% | |
| Sodium | 820.67mg | 34% | |
| Potassium | 345.04mg | 7% | |
| Total Carbs | 22.35g | 7% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 35.23g | 70% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 600.7mg | 60% | |
| Amount Per 100 g | |||
| Calories | 139.03 Kcal (582 kJ) | ||
| Calories from fat | 57.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 29% | |
|---|---|---|---|
| Cholesterol | 30.05mg | 29% | |
| Sodium | 278.92mg | 34% | |
| Potassium | 117.27mg | 7% | |
| Total Carbs | 7.6g | 7% | |
| Sugars | 1.44g | 17% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 11.97g | 70% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.4mg | 6% | |
| Calcium | 204.2mg | 60% | |
* 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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