Italian

Jes' Grand Shells with bell peppers and eggplant is for Dinner.

Jes' Grand Shells with bell peppers and eggplant takes 30 minutes to prepare.

Jes' Grand Shells with bell peppers and eggplant takes 60 minutes to cook.

Jes' Grand Shells with bell peppers and eggplant makes 21 servings.

The ingredients for Jes' Grand Shells with bell peppers and eggplant are:

4 bell peppers
1 large can diced tomatoes
1 onion
1 small can diced tomatoes
1 eggplant
4 T diced garlic
Italian spices
2 t olive oil
330 g gluten free grand shells tinkyada
32 oz part skim ricotta
47 apple smoked pepper jack
1 T salt

Here is how you make Jes' Grand Shells with bell peppers and eggplant:

Saute onion, add garlic, then eggplant, then bell peppers, then diced tomatoes. Fill uncooked shells with ricotta. Spoon down layer of sauce liquid, arrange shells, cover with sauce then cheese. Bake on 350 for 60 min, uncover for last 5-10 minutes. Makes 21 1-cup servings. (Approximate -- filled one large and one medium lasanga pans -- 12 servings in large pan, 9 in medium pan.)Number of Servings: 21Recipe submitted by SparkPeople user JESJES.

The nutritional information for Jes' Grand Shells with bell peppers and eggplant is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 308.6

• Total Fat: 18.9 g
• Cholesterol: 30.6 mg
• Sodium: 518.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 2.3 g
• Protein: 11.8 g

Jes' Grand Shells with bell peppers and eggplant is Italian cuisine.

The dietary needs meet for Jes' Grand Shells with bell peppers and eggplant is Gluten Free