Cheese and Nut Stuffed Shells
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)
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.