CHEESE AND NUT STUFFED SHELLS

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time: 45

Ingredients

  • 24 dried jumbo shells pasta (* see NOTE)
  • 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

  • Cook a few extra shells to replace any that tear during cooking.
  • Cook pasta shells according to package directions.
  • Drain shells; rinse with cold water and drain well. Set shells aside.
  • Preheat oven to 350ºF.
  • 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.
  • 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.

Notes

This is a different kind of stuffed shell in that there are nuts in it. Couldn't resist saving it here.

Source: Better Homes and Gardens = http://recipes.bhg.com

Categories: Dairy  Misc. One Dish  Nuts  Oven  Pasta 

Author Credit: Better Homes and Gardens

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