Cheese and Nut Stuffed Shells

Cheese and Nut Stuffed Shells

1 Review 1 Pic
  • Prep

    45 m
  • Ready In

    1 h 30 m
Recipe by  Classico

“Walnuts add crunch to these meatless mozzarella and Parmesan cheese-filled pasta shells.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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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Review (1)

Rate This Recipe
Shannon
4

Shannon

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 my 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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 699 cal
  • 35%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 68.6 g
  • 22%
  • Protein
  • 35.7 g
  • 71%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 1106 mg
  • 44%

Based on a 2,000 calorie diet

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