My lovely niece is a dietician that loves to cook and eat! Her take on this classic dish is easy to do and delicious. Included are instructions for a useful slicing technique called chiffonade. Enjoy...
Nutrition facts for 8 servings
Ingredients:
20 uncooked jumbo pasta shells
15 ounce container ricotta cheese
8 ounces (2 cups) grated mozzarella cheese
1/2 cup grated Parmesan cheese
12 basil leaves, chiffonade
1 egg
1 (26 oz) jar spaghetti sauce
1/2 teaspoon salt
Note:
Chiffonade is a slicing technique to create long slender strips.
Stack the leaves, roll tightly, and make thin slices perpendicular to the roll.
Directions:
Preheat oven to 350°F
Cook pasta shells according to package directions for al
dente, about 9 minutes. Drain and rinse in cold water.
In a large bowl, combine the ricotta, Parmesan, 1 1/2 cups
of the mozzarella, egg, salt, pepper, and basil. Spread 3/4 of the spaghetti
sauce on the bottom of a 13x9 inch baking dish.
Spoon the cheese mixture into the cooled pasta shells and
place in the baking dish.
Pour remaining spaghetti sauce over shells and sprinkle with
remaining mozzarella.
Cover with foil and bake at 350 degrees for 30 minutes.
Uncover and bake for 5-10 minutes more.
Enjoy with a large colorful salad.
When I look up the calories in five shells alone (not even stuffed), it's 180, which makes me doubt your nutrition facts. Is there a reason for this?
ReplyDeleteThis comment has been removed by the author.
Deleteit is fixed. The problem was in the very wrong number of servings listed in the nutrition facts! Thank you for pointing this out. The correct calories are 360 per serving. You can drop 30 calories by using low fat ricotta.
Deletealso fixed the recipe above to indicate that it is for 8 servings.
Deletehttp://www.myfitnesspal.com/food/calories/barilla-jumbo-pasta-shells-199124464
ReplyDeletethank you, I like myfitnesspal too. The problem with the calories in this recipe was a typo in the number of servings! All fixed now. See my note to Anonymous above. :D
Delete