Directions:
- Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
- Spread 3/4 cup spaghetti sauce into a greased 13-in x 9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.72 Kcal (970 kJ) | ||
| Calories from fat | 139.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.54g | 24% | |
|---|---|---|---|
| Cholesterol | 81.43mg | 27% | |
| Sodium | 245.42mg | 10% | |
| Potassium | 203.38mg | 4% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 19.55g | 39% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 12.5mg | 69% | |
| Calcium | 214mg | 21% | |
| Amount Per 100 g | |||
| Calories | 182.89 Kcal (766 kJ) | ||
| Calories from fat | 110.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.26g | 24% | |
|---|---|---|---|
| Cholesterol | 64.28mg | 27% | |
| Sodium | 193.71mg | 10% | |
| Potassium | 160.53mg | 4% | |
| Total Carbs | 3.02g | 1% | |
| Sugars | 0.76g | 4% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 15.43g | 39% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 9.9mg | 69% | |
| Calcium | 168.9mg | 21% | |
* 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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