Cheese and Nut Stuffed Shells
Makes: 6 servings
Prep: 45 mins Bake: 350°F 45 mins
dried jumbo shell macaroni*
eggs, slightly beaten
15 ounce carton ricotta cheese
cups shredded mozzarella cheese (6 oz.)
cup shredded Parmesan cheese (4 oz.)
cup chopped walnuts
tablespoon snipped fresh parsley
teaspoon ground black pepper
teaspoon ground nutmeg
26 ounce jar thick and chunky pasta sauce (2-3/4 cups)
Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350.
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.
Add your quick reply below:
You must be a member to reply to this post.
There are no replies to this post.