Servings:?? | Calories:6803 | Total Fat:526g | Chol:1595mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 526g
809 %
Sat Fat 236g
1178 %
Total Carb 90g
30 %
Fiber 13g
50 %
Sugars 26g
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Cholesterol 1595mg
532 %
Sodium 14636mg
610 %
Protein 421g
843 %
Calories:
30% Chorizo
27% Others combined
21% Ricotta Cheese
20% Sweet Italian Sausage
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 lb Sweet Italian Sausage 1 lb chorizo 1 clove garlic Pinch of red pepper flakes 2 26 oz cans whole tomatoes (pulsed in food processor until smooth) 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 Tablespoons extra virgin olive oil 4 Cups fresh baby spinach, chopped Pinch of salt 2 15 oz containers of Ricotta Cheese 1 Cup grated parmesan cheese 1 Cup shredded mozzarella cheese 1 egg Pinch of salt and fresh ground pepper 2 Cups shredded mozzarella cheese 4. Spoon about 1/2 Cup pasta sauce into bottom of 2 9×13 inch baking dishes. Spoon ricotta filling (about 2 Tablespoons) into each cooked shell then place shells seam side down into baking dishes. I think I filled 2 9×13 inch baking dishes plus a 7×11 inch with this recipe. Top shells evenly with sauce then shredded cheese. Bake for 25-30 minutes or until bubbly and hot. *The shells make great freezer meals*
Directions : View recipe directions on picky-palate.com
