Cheese and Nut Stuffed Shells

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

Cheese and Nut Stuffed Shells Enlarge Image
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21 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
45 mins
Bake:
45 mins 350°F
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Cheese and Nut Stuffed Shells

Ingredients
24
dried jumbo shell macaroni*
2
eggs, slightly beaten
1
15 ounce carton ricotta cheese
1 1/2
1
1
tablespoon snipped fresh parsley
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/8
teaspoon ground nutmeg
1
26 ounce jar thick and chunky pasta sauce (2-3/4 cups)

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.

From the Test Kitchen

*

Cook a few extra shells to replace any that tear during cooking.

Nutrition Facts

(Cheese and Nut Stuffed Shells)
    Per serving:
  • 549 kcal cal.,
  • 32 g fat
  • (12 g sat. fat,
  • 10 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 132 mg chol.,
  • 1072 mg sodium,
  • 36 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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