Directions:
- Preheat oven to 425°F In a large bowl, mix ricotta and mozzarella cheeses, parsley, salt, pepper, and eggs thoroughly.
- Pour a little more than half the sauce in a 9x13x2 pan. Fill shells with cheese mixture generously, and place into the pan with the sauce.
- Drizzle remaining sauce lightly over the top of the shells. Sprinkle with parmesan cheese.
- Bake 30-40 minutes until bubbly. Let stand a few minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.1 Kcal (1470 kJ) | ||
| Calories from fat | 131.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.62g | 22% | |
|---|---|---|---|
| Cholesterol | 101.77mg | 34% | |
| Sodium | 974.45mg | 41% | |
| Potassium | 332.03mg | 7% | |
| Total Carbs | 23.44g | 8% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 31.33g | 63% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 643.3mg | 64% | |
| Amount Per 100 g | |||
| Calories | 135.09 Kcal (566 kJ) | ||
| Calories from fat | 50.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 22% | |
|---|---|---|---|
| Cholesterol | 39.16mg | 34% | |
| Sodium | 374.93mg | 41% | |
| Potassium | 127.75mg | 7% | |
| Total Carbs | 9.02g | 8% | |
| Sugars | 1.6g | 17% | |
| Dietary Fiber | 1.27g | 13% | |
| Protein | 12.05g | 63% | |
| Vitamin C | 3mg | 13% | |
| Iron | 0.6mg | 9% | |
| Calcium | 247.5mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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