A make-ahead version of an italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
1 can Muir glentm organic diced tomatoes, undrained
As required Salt and pepper to taste
1 Box jumbo pasta shells
2 cup Ricotta cheese
2 cup Shredded mozzarella cheese
1 Egg
2 tablespoon Chopped fresh basil leaves
Additional chopped fresh basil leaves, if desired
Nutrition value
478
calories per serving
31 g Fat36 g Protein13 g Carbs1 g FiberOther
Current Totals
31 g Fat
36 g Protein
13 g Carbs
1 g Fiber
MacroNutrients
Carbs
13 g
Protein
36 g
Fiber
1 g
Fats
Fat
31 g
Vitamins & Minerals
Calcium
501 mg
Iron
4 mg
Vitamin A
190 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
121 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
64 mg
Manganese
0 mg
Phosphorus
508 mg
Selenium
37 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
