Stuffed Shells w/Sauce

Nutrition Facts

Serving Size 2 SHELLS

Calories 360

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 14.2g

22%

Sat. Fat 8.4g

- - -%

Trans Fat 0g

Cholesterol 61.3mg

- - -%

Sodium 902.6mg

39%

Amount/Serving

%DV*

Tot. Carb. 38.6g

12%

Dietary Fiber 2.8g

Sugars 4.7g

Includes 0g Added Sugars

Protein 16.8g

Vitamin D - 0mcg - 0%

Calcium - 301.1mg - 30%

Iron - 1.3mg - 16%

Potassium - 462.5mg - 10%

INGREDIENTS: STUFFED PASTA SHELLS (ricotta cheese (pasteurized milk, pasteurized whey, pasteurized cream, vinegar, salt), enriched semolina flour (semolina flour [niacin, ferrous sulfate, thiaimine mononitrate, riboflavin, folic acid]), water, romano cheese (pasteurized cow's and/or sheep's milk, cheese culture, salt, enzymes, pasteurized eggs, corn starch, sea salt, dietary fiber, parsley, spices, stabilizers (xanthan gum, locust bean gum, guar gum), turmeric (color). Contains: wheat, milk and eggs), TUSCAN TOMATO SAUCE WITH HERBS (peeled ground tomatoes, tomato puree, extra virgin olive oil, salt, garlic, carrot puree, dehydrated onions, sugar, basil, spices), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), PARSLEY, VEGETABLE PAN SPRAY (water, soybean oil*, soy lecithin, potassium sorbate and sorbic acid (preservatives) contains: soy)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.