Cheese and Nut Stuffed Shells Recipe

Name: Cheese and Nut Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, slightly beaten; 1 (15 ounce) carton ricotta cheese; 1 ½ cups shredded mozzarella cheese (6 oz.); 1 cup shredded parmesan cheese (4 oz.); 1 cup chopped walnuts; 1 tablespoon snipped fresh parsley; ½ teaspoon salt; ¼ teaspoon ground black pepper; ⅛ teaspoon ground nutmeg; 1 (26 ounce) jarthick and chunky pasta sauce (2-3/4 cups)

Servings: persons

2 eggs, slightly beaten
1 (15 ounce) carton ricotta cheese
1 ½ cups shredded mozzarella cheese (6 oz.)
1 cup shredded parmesan cheese (4 oz.)
1 cup chopped walnuts
1 tablespoon snipped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 (26 ounce) jarthick and chunky pasta sauce (2-3/4 cups)

1
*Note:
2
Cook a few extra shells to replace any that tear during cooking.
3
Cook pasta shells according to package directions.
4
Drain shells; rinse with cold water and drain well.
5
Set shells aside.
6
Preheat oven to 350 degrees F.
7
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.
8
Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking dish.
9
Spoon a heaping tablespoon of filling into each cooked shell.
10
Arrange filled shells in the baking dish.
11
Pour remaining sauce over shells.
12
Sprinkle with the remaining mozzarella and Parmesan cheeses.
13
Bake, covered, about 45 minutes or until heated through.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, slightly beaten, 1 (15 ounce) carton ricotta cheese, 1 ½ cups shredded mozzarella cheese (6 oz.), 1 cup shredded parmesan cheese (4 oz.), and more.

Yes, Cheese and Nut Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese and Nut Stuffed Shells

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