An elegant way to elevate leftover beef Pot Roast or Brisket. Shred the meat and mix with cheese, egg, parsley and garlic, then gently fill pasta shells and top with sauce.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 364 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 119 mg Cholesterol; 1168 mg Sodium; 20 g Total Carbohydrate; 4 g Dietary Fiber; 40 g Protein; 4.2 mg Iron; 3.1 mg NE Niacin; 0.3 mg Vitamin B6; 3.4 mcg Vitamin B12; 6.4 mg Zinc; 37.3 mcg Selenium; 131 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Niacin, and Vitamin B6.
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