Ingredients
- 222 mg sodium
- 68 mg cholesterol
- 41 carbohydrate
- 20 protein
- 13 1/2 fat
- 11 by
- 7 stuffed shells sauce (plus)
- 7 baking dish
- 4 stuffed shells with sauce
- 2 proteins
- 2 brea
- 1 egg
- 1 spicy variation
- 1 parsley for (chopped garnish)
- 1 clove garlic (minced)
- 1/2 vegetable
- 1/2 basil
- 1/2 mozzarella
- 2,800 gr microwave safe baking dish
- 250 gr skim ricotta cheese
- 300 ml no-salt-added tomato sauce
- 120 gr pasta shells (jumbo)
- 60 gr onion (chopped)
- 45 gr mozzarella cheese
- 22 gr parmesan cheese (grated)
- 16 ml olive oil
- 12 gr basil (chopped fresh)
- 2 ml cumin to the sauce (ground)
- 1 gr black pepper (freshly ground)
- 1 gr basil (dried)
- 1 slice serve with of fennel on a bed of assorted salad greens (fresh)
Gail's note: Weighed out 9 ounces of "Jumbo Shells". There were only 24, not 48. Also this casserole needs more sauce. Since vegetables are free (tomato sauce), it would be easy to double the sauce recipe, could probably keep the oil the same so as not to increase the fat. In a pinch, substitute your favorite jarred sauce.
