Italian

Stuffed Shells

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Prep Time
15 min
Cook Time
45 min
Servings
8
Calories
478

Ingredients
  • 1 pkg. (12 oz.) jumbo pasta shells
  • 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese or Sargento® Part-Skim Ricotta Cheese
  • 3 cups (12 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese, divided
  • 1/2 cup (2 oz.) Sargento® Grated Parmesan Cheese
  • 1 can (4.5 oz.) chicken, drained or 1 small chicken breast, cooked and diced
  • 2 eggs
  • 1 tsp. garlic salt or garlic powder
  • 1/2 tsp. pepper
  • 1 jar (26 oz.) pasta sauce, divided
Directions
  1. Cook pasta according to package directions.
  2. Combine Ricotta cheese, 2 cups Mozzarella cheese, Parmesan cheese, chicken, eggs, garlic salt and pepper in large bowl; mix well.
  3. Pour 1 cup pasta sauce into 13x9-inch baking dish. Spoon cheese mixture into shells; arrange in dish. Top with remaining sauce.
  4. Cover with foil and bake in preheated 350°F oven 40 minutes or until heated through. Sprinkle with remaining Mozzarella cheese and bake, uncovered, 5 minutes or until cheese in melted.

Serving Size 8

Calories 478

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 19.50g 30%
Sat. Fat 11.60g 58%
Mono Unsat. Fat 5.30g
Poly Unsat. Fat 1.00g
Cholesterol 121mg 40%
Sodium 699mg 29%
Amount/Serving%DV*
Total Carbohydrate 44g 15%
Dietary Fiber 2g 8%
Sugars 0g
Protein 33g
Amount/Serving%DV*
Vitamin A 51RE
Vitamin C 4mg 7%
Calcium 539mg 54%
Iron 3mg 17%