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Hi...
I made these shells a few nights ago and they were really good!!....and you can make them up earlier in the day and then just pop in the oven about an hour before you are ready for dinner. I like having a meatless meal maybe once every week or two.
Enjoy!
hugs,
peg
Cheese and Nut Stuffed Shells
Makes: 6 servings
Prep: 45 mins Bake: 350°F 45 mins
Ingredients
24 dried jumbo shell macaroni*
2 eggs, slightly beaten
1 15 ounce carton ricotta cheese
1 1/2 cups shredded mozzarella cheese (6 oz.)
1 cup shredded Parmesan cheese (4 oz.)
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 26 ounce jar thick and chunky pasta sauce (2-3/4 cups)
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.
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 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. Makes 6 servings.
From the Test Kitchen
Tip *Cook a few extra shells to replace any that tear during cooking.
Recipe source:
http://www.bhg.com/recipe/pasta/cheese-and-nut-stuffed-shells/
I made these shells a few nights ago and they were really good!!....and you can make them up earlier in the day and then just pop in the oven about an hour before you are ready for dinner. I like having a meatless meal maybe once every week or two.
Enjoy!
hugs,
peg
Cheese and Nut Stuffed Shells
Makes: 6 servings
Prep: 45 mins Bake: 350°F 45 mins
Ingredients
24 dried jumbo shell macaroni*
2 eggs, slightly beaten
1 15 ounce carton ricotta cheese
1 1/2 cups shredded mozzarella cheese (6 oz.)
1 cup shredded Parmesan cheese (4 oz.)
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 26 ounce jar thick and chunky pasta sauce (2-3/4 cups)
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.
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 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. Makes 6 servings.
From the Test Kitchen
Tip *Cook a few extra shells to replace any that tear during cooking.
Recipe source:
http://www.bhg.com/recipe/pasta/cheese-and-nut-stuffed-shells/