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Nutrition Facts
Serving Size 350 g
(Approx. 6 Servings)
Amount Per Serving
Calories 520 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 125 mg 45%
Sodium 620 mg 26%
Total Carbohydrate 42 g 14%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 35 g
Vitamin A 30% Iron 15%
Vitamin C 10% Calcium 70%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stuffed Shells with Simple Marinara Sauce

Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

8 Oz H-E-B Jumbo Shells, about 24 shells
2 Tsp olive oil
1/2 cup(s) white onion, chopped
14 1/2 fl oz H-E-B Fire Roasted Diced Tomatoes with Garlic
14 1/2 Oz H-E-B Italian Style Diced Tomatoes
1/4 Tsp kosher salt
3/4 Tsp black pepper, divided use
16 Oz ricotta cheese
2 eggs, beaten
3 cup(s) H-E-B Shredded Mozzarella Cheese, divided use
1/2 cup(s) H-E-B Parmesan Cheese
1 Tsp parsley flakes
1/2 Tsp Lawry's Original Seasoned Salt
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Cook jumbo shells according to package directions. Drain and set aside.
Preheat oven to 350˚F.
Place oil in a medium pot over medium-high heat. Add onions to hot pan and cook 3 minutes or until tender and starting to brown.
Add both cans of tomatoes and season with salt and 1/4 teaspoon pepper. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. For a smoother sauce, carefully blend sauce in a blender, food processor or with an immersion blender.
While sauce cooks, use a large spoon to combine ricotta cheese and beaten eggs in a medium bowl.
Mix in 2 cups mozzarella cheese, Parmesan cheese, parsley flakes, seasoned salt and remaining pepper.
Coat bottom of a 13 x 9-inch baking dish with about 1½ cups of marinara sauce.
Fill each shell with a heaping teaspoon of ricotta mixture then place in baking dish.
Spoon remaining sauce evenly over shells and sprinkle with remaining mozzarella cheese.
Cover with foil and bake 40 minutes or until hot and sauce is bubbly.


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