| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pasta | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Pasta shells |
| 1 | c | Ricotta cheese |
| 1/4 | c | Mozzarella, grated |
| 1/4 | Walnuts, chopped | |
| 2 | T | Basil, chopped |
| Salt and pepper to taste | ||
| Butter to grease the baking | ||
| dish | ||
| Tomato sauce |
INSTRUCTIONS
Cook shells in plenty of salted boiling water. Let cool in cold water. Mix rest of ingredients. Stuff the shells and place them side by side in a buttered baking dish. Pour sauce over them and bake at 350 degrees until bubbling. Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 24.3mg
Sodium: 696.8mg
Potassium: 448.8mg
Carbohydrates: 9.6g
Fiber: 1.7g
Sugar: 5.1g
Protein: 10.5g