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
