This recipe has Calories as 85.5%, Carbs as 84.1%, Fat (total lipid) as 82.8%, Fiber as 113% and Sodium as 77.4% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 28.3% of RDA
• Calories: 85.5% of RDA
• Carbs: 84.1% of RDA
• Fat (total lipid): 82.8% of RDA
• Fiber: 113% of RDA
• Fructose: 0.3% of RDA
• Protein: 58.6% of RDA
• Sodium: 77.4% of RDA
• Sugar: 4.5% of RDA
• Vitamin A (IU): 132% of RDA
• Vitamin B6: 30.0% of RDA
• Vitamin C: 7.8% of RDA
• Iron: 1.5% of RDA
• Magnesium: 97.2% of RDA
• Manganese: 25.7% of RDA
• Niacin: 30.6% of RDA
• Potassium: 27.3% of RDA
• Zinc: 49.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 350F.
2.
Cook 12-16 jumbo pasta shells according to package directions.
3.
While shells are cooking, combine ricotta, parmesan, salt, pepper, and egg in a bowl. Chop spinach and add to mixture.
4.
Chill mixture in the refrigerator until ready to use.
5.
When pasta is done, drain. Using the filling, fill each shell and place in a baking dish.
6.
Bake for 30 minutes and remove from oven. Sprinkle tops with freshly grated mozzarella and chopped basil.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1282
Protein 49.5 g
Carbohydrates 173 g
Iron 0.27 mg
Fiber 23.8 g
Calcium 283 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
