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Pesto Pasta Bake with Giant Shells
THE COOK REPORT12Ingredients
60Minutes
640Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 4 cloves garlic (crushed)
- 800 grams chopped tomatoes
- 2 tsp. dried oregano
- 1/2 tsp. chilli flakes
- salt
- pepper
- 400 grams conchiglioni
- 500 grams ricotta
- 100 grams cheddar (grated)
- 100 grams basil pesto
- 250 grams mozzarella (torn)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium580mg24% |
| Potassium640mg18% |
| Protein33g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C30% |
| Calcium60% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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