Directions:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder and pepper.
- Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.61 Kcal (1560 kJ) | ||
| Calories from fat | 202.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.54g | 35% | |
|---|---|---|---|
| Cholesterol | 84.29mg | 28% | |
| Sodium | 1048mg | 44% | |
| Potassium | 599.39mg | 13% | |
| Total Carbs | 15.4g | 5% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 27.2g | 54% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 724.1mg | 72% | |
| Amount Per 100 g | |||
| Calories | 132.33 Kcal (554 kJ) | ||
| Calories from fat | 72.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 35% | |
|---|---|---|---|
| Cholesterol | 29.93mg | 28% | |
| Sodium | 372.18mg | 44% | |
| Potassium | 212.86mg | 13% | |
| Total Carbs | 5.47g | 5% | |
| Sugars | 2.1g | 24% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 9.66g | 54% | |
| Vitamin C | 5.2mg | 25% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 8% | |
| Calcium | 257.1mg | 72% | |
* 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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