Baked Pasta Shells Marinara Recipe
Servings: 1
Ingredients
- 24 x jumbo pasta shells salt, to taste
- 1 Tbsp. margarine
- 1 c. finely minced carrots
- 1 c. finely minced onions
- 1 x clove garlic, pressed
- 1/2 c. finely minced celery
- 1 Tbsp. salad oil
- 1 c. sliced onions
- 1 x clove garlic, pressed
- 16 ounce canned tomatoes, undrained
- 8 ounce tomato sauce
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 8 x Large eggs, hard cooked
- 1 c. cottage cheese
- 1/2 tsp dry oregano
- 1 dsh pepper
- 2 Tbsp. Italian bread crumbs
- 2 Tbsp. minced parsley
- 1 x egg, raw
- 1/4 c. grated parmesan cheese
Directions
- 1. Cook pasta shells in salted water according to package directions, drain well.
- 2. Heat margine in medium skillet. Add in carrots, onions 1 clove garlic and the celery. Saute/fry; stirring, till golden and just tender.
- #. Make sauce. Heat oil in medium saucepan. Saute/fry onions till just golden brown. Add in garlic, tomatoes, tomatoe sauce, 1/2 tsp. salt, 1/2 tsp. oregano and basil. Bring to bliling, reduce heat and simmer for 20 min.
- 4. Peel and chop boiled Large eggs. In medium bowl, combine Large eggs, cottage cheese, sauteed veggies, oregano, 1/2 tsp. salt, pepper, bread crumbs, parsley and raw egg.
- 5. Preheat oven to 350 degrees. Spoon filling into pasta shells and arrange in 2 layers, in a shallow baking dish. Top with sauce and parmesan cheese. Bake 25 min.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1814g | |
| Calories 1511 | |
| Calories from Fat 775 | 51% |
| Total Fat 87.04g | 109% |
| Saturated Fat 26.46g | 106% |
| Trans Fat 2.09g | |
| Cholesterol 1911mg | 637% |
| Sodium 3958mg | 165% |
| Potassium 3392mg | 97% |
| Total Carbs 89.91g | 24% |
| Dietary Fiber 17.5g | 58% |
| Sugars 47.35g | 32% |
| Protein 101.22g | 162% |
