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Cheese and Nut Stuffed Shells

Makes: 6 servings
Prep 45 mins Bake 350°F 45 mins
Cheese and Nut Stuffed Shells
Ingredients
  • 24  dried jumbo shell macaroni*
  • 2  eggs, slightly beaten
  • 1 15  ounce carton  ricotta cheese
  • 1 1/2  cups  shredded mozzarella cheese (6 oz.)
  • 1  cup  shredded Parmesan cheese (4 oz.)
  • 1  cup  chopped walnuts
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 549,
  • Fat, total (g) 32,
  • chol. (mg) 132,
  • sat. fat (g) 12,
  • carb. (g) 36,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 10,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 30,
  • vit. A (IU) 875,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 105,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1072,
  • Potassium (mg) 266,
  • calcium (mg) 606,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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