Cheese and Nut Stuffed Shells1 Reviews
- Prep: 45 min
- Ready In: 1 hr 30 min
“Walnuts add crunch to these meatless mozzarella and Parmesan cheese-filled pasta shells.” - by Classico
Original recipe yields 6 servings
- 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.
- 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 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.
Amount Per Serving (6 total)
- 699 cal
- 32.1 g
- 68.6 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Make sure you use good quality jumbo shells and be delicate with them! Followed the recipe fairly closely, except for sprucing up the ricotta mixture with garlic & onion powders and basil. I toasted m..." See morey walnuts beforehand, as I believe it makes an honest difference to your dish. As mozzarella is a mild-flavored cheese, I chose to use a five-cheese Italian blend and it was a nice touch. I appreciated the "meaty" texture of the walnuts, though I would reduce them to a 1/2 c next time. Pine nuts would be an excellent substitution too. Preferring a thicker filling, I'll use only 1 egg next time. With plenty of wiggle room in this recipe, I can't wait to incorporate some variations (spinach in the filling, maybe using manicotti vs. shells or even making a lasagna?), as this tasty baked pasta will remain on our Meatless Monday rotation."
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