Stuffed Pasta Shells

8 50 189
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Stuffed Pasta Shells
Health Rating


12 shell(s) Jumbo pasta shells, dry
1/2 cup White onion (chopped finely)
1 1/2 cup Crushed tomatoes canned
1/8 tsp Salt
1/8 tsp Black pepper
1/8 tsp Cayenne pepper
3 sprig Cilantro (coriander) (fresh, chopped)
1/3 cup shredded Monterey jack cheese


  1. Preheat oven to 425F
  2. Cook jumbo pasta shells in a large pot of water until cooked but still firm (al dente).Drain and set aside to cool. 
  3. Once shells are cool to the touch, spoon Vegetarian Chili into the shells and set aside. 
  4. Mix onions, bell peppers, tomatoes, salt, black pepper, cayenne and cilantro together to make the tomato sauce. 
  5. Pour half of the tomato sauce into an 8-inch square or round baking dish and arrange stuffed shells on top. 
  6. Pour remaining tomato sauce over shells and sprinkle shredded Monterey Jack cheese on top.
  7. Cover with aluminum foil and bake for 30 minutes. Remove foil half way through. Shells are ready when cheese is melted and shells are warmed through. Let cool for 5-10 minutes before serving.

Nutrition Facts

Per Portion

Calories 189
Calories from fat 33
Calories from saturated fat 17.5
Total Fat 3.6 g
Saturated Fat 1.9 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.9 g
Cholesterol 8.5 mg
Sodium 247 mg
Potassium 378 mg
Total Carbohydrate 31 g
Dietary Fiber 3.1 g
Sugars 1.7 g
Protein 8.0 g

Dietary servings

Per Portion

Grain 1.1
Milk Alternative 0.2
Vegetables 1.1

Energy sources