1 shell (jumbo)
134 kcal
85 g
Pasta, rice & grainsmoderate variability
Stuffed shells, cheese-filled, with meat sauce: calories and nutrition
Stuffed shells, cheese-filled, with meat sauce has about 269 calories per USDA reference amount in the cited USDA reference record. Use the portion controls and preparation factors below to interpret the estimate.
What this number means
A portion-aware estimate, not a promise
A USDA reference amount weighing 170 grams has about 269 calories in the cited source record.
The listed household measures span roughly 134–269 calories across the listed portions. That range describes the source portions below; it is not a confidence interval and does not capture every recipe.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Portion explorer
See how portion size changes the estimate
Move the slider to scale the source values. This is a mathematical comparison, not an analysis of your exact plate.
- Calories
- 269 kcal
- Protein
- 14.4 g
- Carbohydrate
- 28.2 g
- Total fat
- 11.1 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Cholesterol
98.6 mg≈ 33% Daily ValueProtein
14.4 g≈ 29% Daily ValueSaturated fat
5.5 g≈ 28% Daily ValueSource-serving signals
What stands out in this record
These observations are calculated from the cited USDA reference amount. They describe the database serving, not a measurement or recommendation for your plate.
- The representative USDA portion supplies 14.4 g protein, about 29% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 510 mg sodium, about 22% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 170 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 269 kcal 158 kcal | — |
| Protein | 14.4 g 8.5 g | 29% |
| Carbohydrate | 28.2 g 16.6 g | — |
| Total fat | 11.1 g 6.5 g | — |
| Dietary fiber | 1.7 g 1 g | — |
| Sugars | 3.3 g 2 g | — |
| Sodium | 510 mg 300 mg | — |
| Saturated fat | 5.5 g 3.2 g | 28% |
| Monounsaturated Fat | 3.1 g 1.9 g | — |
| Polyunsaturated Fat | 0.8 g 0.5 g | — |
| Cholesterol | 98.6 mg 58 mg | 33% |
| Potassium | 404.6 mg 238 mg | — |
| Calcium | 197.2 mg 116 mg | — |
| Iron | 2.9 mg 1.7 mg | — |
| Magnesium | 34 mg 20 mg | — |
| Vitamin C | 4.9 mg 2.9 mg | — |
| Vitamin D | 0.5 µg 0.3 µg | — |
| Vitamin A | 113.9 µg 67 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 113.4 g 66.7 g | — |
Daily Values appear only when they are supplied by the reviewed data record. Individual needs differ.
Inside the source record
Source formulation behind this USDA record
USDA links this survey-food entry to 14 source inputs used to calculate the reference nutrition. Publishing those inputs makes the record easier to inspect and helps explain why two similarly named foods can have different values.
How to read this
14 listed components
The largest listed inputs by source weight are Tomato products, canned, puree, without salt added, Cheese, ricotta, whole milk, Flour, wheat, all-purpose, enriched, bleached. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
1,702.4 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Cheese, parmesan, gratedUSDA ingredient 1032 | 63.9 GM | 63.9 g | 3.8% |
| 2 | Cheese, mozzarella, low moisture, part-skimUSDA ingredient 1029 | 44.7 GM | 44.7 g | 2.6% |
| 3 | Cheese, ricotta, whole milkUSDA ingredient 1036 | 343 GM | 343.4 g | 20.2% |
| 4 | Eggs, Grade A, Large, egg wholeUSDA ingredient 1123 | 150 GM | 150 g | 8.8% |
| 5 | White sauce or gravyUSDA ingredient 13411000 | 0.25 C | 60 g | 3.5% |
| 6 | Flour, wheat, all-purpose, enriched, bleachedUSDA ingredient 20081 | 2 C | 250 g | 14.7% |
| 7 | Salt, tableUSDA ingredient 2047 | 1 TS | 6 g | 0.4% |
| 8 | Beverages, water, tap, municipalUSDA ingredient 14429 | 3 TB | 44.4 g | 2.6% |
| 9 | Beef, groundUSDA ingredient 21500100 | 123 GM | 123 g | 7.2% |
| 10 | Onions, cooked, as ingredientUSDA ingredient 99997510 | 40 GM | 40 g | 2.3% |
| 11 | Tomato products, canned, puree, without salt addedUSDA ingredient 11547 | 16 WO | 453.6 g | 26.6% |
| 12 | Beverages, water, tap, municipalUSDA ingredient 14429 | 0.5 C | 118.5 g | 7% |
| 13 | Spices, basil, driedUSDA ingredient 2003 | 1 TS | 0.7 g | 0% |
| 14 | Sugars, granulatedUSDA ingredient 19335 | 1 TS | 4.2 g | 0.2% |
What changes the estimate most?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount served, cooked-to-dry ratio, sauce or mix-ins, added fat.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
amount served
- 02
cooked-to-dry ratio
- 03
sauce or mix-ins
- 04
added fat
How we estimated this
Traceable back to the source record
This profile uses FoodData Central Survey Foods (FNDDS). It reports the source serving, calculates the 100-gram comparison from the same record, and scales household portions by their listed gram weights.
About the serving label: USDA describes the underlying portion as “Typical reported amount.” We display it as “USDA reference amount” to make clear that it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2708781
FNDDS food code: 58134130
It does not reconstruct every possible recipe or infer your plate’s weight. Preparation and recipe differences belong in the uncertainty explanation, not hidden decimal places.
Source release 2024-10-31. Read the full nutrition methodology.