Keto Stuffed Jumbo Shells

STATS:

• Cuisine: Italian
• No. of Calories: 420 kcal
• Diet: Keto, Low-Carb
• Prep time: 20 minutes
• Course: Main Dish
• Cook time: 35 minutes
• Single portion size: 3-4 shells
• Cooking mode: Oven-Baked
• Total servings: 4
• Difficulty level: Medium
• Total time: 55 minutes
  

TOOLS:

• Mixing bowl
• Big pot
• Aluminum foil
• Spoon
• Baking dish (nine by thirteen inches)
• Colander
• Small ice scoop
• INGREDIENTS:
• One big egg
• 1/4 tsp nutmeg
• Salt
• Parmesan cheese, 1/4 cup
• 2 cloves of minced garlic
• Mozzarella cheese, 1 cup
• One tsp Italian seasoning
• 1 cup ricotta cheese
• 2 cups sugar-free marinara sauce
• Twelve jumbo pasta shells
• Fresh basil or parsley

INGREDIENT NOTES:

EGG:

• It helps to combine the cheese mixture, while maintaining its stuff form.

NUTMEG:

• We use nutmeg to improve the filling of ricotta and to provide a mild warmth.

GARLIC:

• The use of fresh garlic provides a natural flavor. We can use a pinch of garlic powder.

RICOTTA CHEESE:

• It contains high-fat ricotta that provides a creamy texture while keeping in low carbs.

JUMBO PASTA SHELLS:

• We use keto-friendly or low-carb pasta that is prepared from konjac or almond flour. Classic pasta contains carbs.

MARINARA SAUCE:

• The use of homemade keto marinara or sugar-free sauce helps to keep the carb content lower.

PARMESAN CHEESE:

• It delivers a nutty, strong flavor and improves the taste of the overall dish with the use of normal carbs.

ITALIAN SEASONING:

• We use Italian seasoning to provide a deep flavor to the jumbo shells.

MOZZARELLA CHEESE:

• If we use grated mozzarella, which melts properly and helps to add a cheesy and gooey flavor to the dish

INSTRUCTIONS:

1. Heat the empty oven to 375 degrees Fahrenheit (190°C).
2. Place the low-carb pasta shells on a medium flame and cook them as mentioned in the nutritional facts.
3. Strain them well and keep away.
4. Mix garlic, mozzarella, salt, egg, Italian seasoning, nutmeg, pepper, parmesan, and ricotta in a big bowl till they are smooth.
5. Distribute one cup of marinara sauce in the base of the baking dish (nine by thirteen inches).
6. By using a small ice scoop or spoon, stuff each shell properly with the cheese batter.
7. Place the filled shells in the baking dish and set it properly.
8. Distribute the leftover marinara sauce on the shells.
9. If you want, garnish it with more Parmesan and mozzarella.
10. Cover it with aluminum foil.
11. Insert it in the oven to bake for almost twenty minutes.
12. Then take out the foil and leave it to bake for more ten to fifteen minutes.
13. Till the cheese gets bubbly and brown.
14. Before serving, garnish it with some parsley and fresh basil.

TIPS:

• Use a piping bag or a spoon to make a neat stuffing.
• If you want more nutrients and flavor, you can use cooked mushrooms or spinach in the filling.
•  We don’t have to overfill the shells; they may leak out while baking.
• To provide a good slice before serving, leave it in the oven to bake for almost five minutes.

SERVING SUGGESTIONS:

SALADS:

• Caesar
• Arugula with Lemon Vinaigrette
• Caprese

SIDE DISHES:

• Garlic Butter Zoodles
• Roasted Brussels Sprouts
• Creamed Spinach

BEVERAGES:

• Sparkling Water with Lemon
• Iced Tea
• Unsweetened Almond Milk

STORAGE INFORMATION:

NUTRITIONAL FACTS:

Net carbs: 6 g

Sodium: 680 mg

Fiber: 2 g

Sugar: 3 g

Fats: 32 g

No.of calories: 420 kcal

Proteins: 22 g

Single portion size: 4

Total carbs: 8 g