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Cheese ’n’ Nut Stuffed Shells

PREP: 45 minutes BAKE: 45 minutes OVEN: 350°F MAKES 6 servings

  • 24 dried jumbo shell macaroni*
  • 2 eggs, lightly beaten
  • 1 15-ounce carton ricotta cheese
  • 11⁄2 cups shredded mozzarella cheese (6 ounces)
  • 1 cup shredded Parmesan cheese (4 ounces)
  • 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 tomato-base pasta sauce

1 Preheat oven to 350°F. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2 Meanwhile, for filling, in a large bowl combine eggs, ricotta cheese, 1 cup of the mozzarella cheese, 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 an ungreased 3-quart rectangular baking dish. Spoon 1 heaping tablespoon of the filling into each pasta shell. Arrange filled shells, filling sides up, on sauce in baking dish.

4 Spoon the remaining pasta sauce over shells. Sprinkle with the remaining 1⁄2 cup mozzarella cheese and the remaining 1⁄4 cup Parmesan cheese. Bake, covered, about 45 minutes or until heated through.

PER SERVING: 549 cal., 32 g total fat (12 g sat. fat), 132 mg chol., 1,072 mg sodium, 36 g carb., 4 g fiber, 30 g pro.

*tip

Cook a few extra shells to replace any that tear during cooking.