Baked Tomato and Cheese Shells
40 mins (prep 10, cooking 30)
13 ingredients
4 servings
This recipe was so easy to make, and it was scrumptious. Ricotta and mozzarella combination was excellent, creamy, smooth and melting in your mouth; cherry tomatoes being added into canned tomatos gave the tomato sauce extra tasty sweetness. The result was cheesy, juicy and delicious!

Categories:  trans--fat-free , easy , baked-goods , main-dish , quick-and-easy , vegetarian , cheese , pasta , good-source-of-fiber ,
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Serving Size (700.55 g)
Servings 4
Amount per Serving
Calories 502.4 Calories from Fat 221.13
% Daily Value *
Total Fat 24.57g 151.2%
Saturated Fat 15.33g 306.7%
Trans Fat 0.0 %
Cholesterol 94.51mg 126.01%
Sodium 1058.86mg 176.48%
Total Carbohydrate 24.55g 32.74%
Dietary Fiber 5.14 g 82.16%
Sugars 12.11 g %
Protein 48.12g 385.0%
Vitamin A 4258.81IU% Vitamin C 64.5mg%
Calcium 1221.27mg% Iron 2.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pasta shells, shredded, large egg, halved, cloves garlic, sliced, salt and black pepper