Directions:
- Finely chop all of the vegetables. In a skillet, sauté them until they are tender.
- Season with nutmeg, salt, and pepper.
- In a large bowl, combine ricotta, mozzarella, egg, parmesan, and basil.
- Mix in the vegetables.
- Cook the jumbo shells according to package directions. Drain the water off.
- Fill the shells with the cheese and veggie mixture. [Note: I often have more filling than I need. So, I just freeze it until the next time I make stuffed shells.].
- Spoon 3/4 of the spaghetti sauce into the bottom of a glass baking dish. Place shells in the dish, then cover them with the remaining sauce.
- Cover with foil.
- Bake 45 minutes at 350°F.
- Then uncover the dish and cook for an additional 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.37 Kcal (1094 kJ) | ||
| Calories from fat | 127.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 82.19mg | 27% | |
| Sodium | 498.68mg | 21% | |
| Potassium | 310.94mg | 7% | |
| Total Carbs | 9.18g | 3% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 25.1g | 50% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 4% | |
| Calcium | 621.2mg | 62% | |
| Amount Per 100 g | |||
| Calories | 136.38 Kcal (571 kJ) | ||
| Calories from fat | 66.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.39g | 22% | |
|---|---|---|---|
| Cholesterol | 42.89mg | 27% | |
| Sodium | 260.2mg | 21% | |
| Potassium | 162.24mg | 7% | |
| Total Carbs | 4.79g | 3% | |
| Sugars | 1.15g | 9% | |
| Dietary Fiber | 1.25g | 10% | |
| Protein | 13.1g | 50% | |
| Vitamin C | 15.7mg | 50% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 4% | |
| Calcium | 324.1mg | 62% | |
* 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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