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Cheese and Nut Stuffed Shells

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.8615
Energy (kCal)2371.743
Carbohydrates (g)33.7043
Total fats (g)231.6886
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain again. Place shells aside. Preheat oven to 350*F. | 2. Meanwhile, to make filling:. | 3. In a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg. | 4. Spread 1 cup of the pasta sauce in bottom of a 3-quart baking dish. Spoon a heaping tablespoon of filling into each cooked shell. Arrange filled shells in the baking dish. Pour the remaining sauce over shells. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through. Enjoy! | 5. Makes 6 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jumbo pasta shell 24 - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    ricotta cheese 1 carton - - - -
    mozzarella cheese 1 1/2 cups shredded - - - -
    parmesan cheese 1 cup shredded 296.0 32.0 32.0 4.0
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    parsley 2 tablespoons snipped 2.736 0.4811 0.2257 0.06
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999
    chunky pasta sauce 1 jar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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