Directions:
- In a nonstick skillet, saute the onions, carrot and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the ricotta, mozzarella, egg whites, basil, salt and pepper.
- Spread 1 cup of spaghetti sauce into a 3-qt. baking dish coated with cooking spray. Stuff pasta shells with cheese mixture; arrange in prepared dish. Top with the remaining spaghetti sauce; sprinkle with Parmesan.
- Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.17 Kcal (1357 kJ) | ||
| Calories from fat | 183.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.36g | 31% | |
|---|---|---|---|
| Cholesterol | 71.08mg | 24% | |
| Sodium | 1164.38mg | 49% | |
| Potassium | 442.03mg | 9% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 22.1g | 44% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 517.8mg | 52% | |
| Amount Per 100 g | |||
| Calories | 129.33 Kcal (541 kJ) | ||
| Calories from fat | 73.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 31% | |
|---|---|---|---|
| Cholesterol | 28.36mg | 24% | |
| Sodium | 464.54mg | 49% | |
| Potassium | 176.35mg | 9% | |
| Total Carbs | 5.15g | 4% | |
| Sugars | 2.1g | 21% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 8.82g | 44% | |
| Vitamin C | 2.9mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 5% | |
| Calcium | 206.6mg | 52% | |
* 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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