Vegetarian Stuffed Pasta Shells
80 mins (prep 45, cooking 35)
14 ingredients
12 servings
For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.)

Categories:  pasta,-rice-and-grains , pasta-shells , lactose-free , free-of... , <-4-hours , vegetarian , pasta , vegetable , appetizer , time-to-make ,
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Serving Size (26.74 g)
Servings 12
Amount per Serving
Calories 27.8 Calories from Fat 24.57
% Daily Value *
Total Fat 2.73g 50.37%
Saturated Fat 0.38g 22.65%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 233.63mg 116.81%
Total Carbohydrate 1.05g 4.2%
Dietary Fiber 0.5 g 24.18%
Sugars 0.06 g %
Protein 0.25g 6.08%
Vitamin A 84.74IU% Vitamin C 1.53mg%
Calcium 14.43mg% Iron 0.54mg%
*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, large, large eggplant, tart apple, pesto sauce, ground nutmeg, fresh dill