Cheese and Nut Stuffed Shells
Recipe from Better Homes and Gardens

Walnuts add crunch to these meatless mozzarella and Parmesan cheese-filled pasta shells.


Cheese and Nut Stuffed Shells

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Servings: 6 servings
Prep Time: 45 mins
Total Time: 1 hr 30 mins
Related Categories: Dinner, Shells, Vegetarian Pasta, Vegetarian Pasta
 
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Ingredients
  • 24 
    dried jumbo shell macaroni*
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  • 2 
    eggs, slightly beaten
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  • 1  15-ounce carton
    ricotta cheese
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  • 1-1/2  cups
    shredded mozzarella cheese (6 oz.)
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  • 1  cup
    shredded Parmesan cheese (4 oz.)
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  • 1  cup
    chopped walnuts
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  • 1  tablespoon
    snipped fresh parsley
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  • 1/8  teaspoon
    ground nutmeg
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  • 1  26-ounce jar
    thick and chunky pasta sauce (2-3/4 cups)
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Directions
1.
Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degree F.
2.
Meanwhile, for filling, in a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg.
3.
Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking dish. Spoon a heaping tablespoon of filling into each cooked shell. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through. Makes 6 servings.

Note
Cook a few extra shells to replace any that tear during cooking.
Nutrition information
Calories 549, Total Fat 32 g, Saturated Fat 12 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 10 g, Cholesterol 132 mg, Sodium 1072 mg, Carbohydrate 36 g, Total Sugar 3 g, Fiber 4 g, Protein 30 g. Daily Values: Vitamin C 19%, Calcium 60%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet
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