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.
