Cheese and Nut Stuffed Shells |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Walnuts add crunch to these meatless mozzarella and Parmesan cheese-filled pasta shells. Ingredients:
24 jumbo shell macaroni |
2 eggs, slightly beaten |
1 (15 ounce) carton ricotta cheese |
1 1/2 cups shredded mozzarella cheese |
1 cup shredded parmesan cheese |
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 (24 ounce) jar classico® four cheese pasta sauce |
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 Classico® Four Cheese 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 Classico® Four Cheese pasta sauce over shells. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through.
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