Walnut and Ricotta Stuffed Shells are classic Italian-American comfort with a twist — creamy ricotta studded with toasted walnuts, packed into jumbo shells under bubbling marinara and mozzarella. A grating of nutmeg is the detail nobody can place but everybody loves. Sunday dinner energy, any night of the week.
Get ready to fall in love with the ultimate vegetarian comfort food! These Walnut and Ricotta Stuffed Shells are a game-changer for pasta night. We’re talking tender jumbo shells cradling a ridiculously creamy, cheesy filling, with the surprising, delightful crunch of toasted walnuts. Smothered in a rich tomato sauce and baked to bubbly perfection, this is the kind of meal that makes everyone at the table happy. It’s elegant enough for a special occasion but easy enough for a cozy weeknight dinner. Let’s get cooking!
Ingredients
• PREP: 45 minutes | BAKE: 45 minutes | OVEN: 350°F / 175°C | MAKES: 6 servings
• 24 dried jumbo pasta shells
• 2 large eggs, lightly beaten
• 15 ounces / 425g (15 oz) whole milk ricotta cheese
• 1 1/2 cups / 6 ounces / 170g (6 oz) shredded mozzarella cheese, divided
• 1 cup / 4 ounces / 113g (4 oz) shredded Parmesan cheese, divided
• 1 cup / 120g (4.2 oz) chopped walnuts
• 1 tablespoon (15 ml / 0.5 fl oz) fresh parsley, finely chopped
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• 1/8 teaspoon ground nutmeg
• 26 ounces / 737g (26 oz) jarred marinara sauce, or your favorite homemade sauce
Instructions
1. Preheat your oven to 350°F / 175°C. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and immediately rinse with cold water to stop the cooking process. Drain well again and set aside.2. While the pasta cooks, prepare the filling. In a large bowl, combine the lightly beaten eggs, ricotta cheese, 1 cup / 113g (4 oz) of the mozzarella cheese, 3/4 cup / 85g (3 oz) of the Parmesan cheese, the chopped walnuts, fresh parsley, salt, pepper, and ground nutmeg. Mix until everything is well combined.3. Assemble the dish. Spread 1 cup (240 ml) of the marinara sauce evenly across the bottom of a 3-quart / 9×13-inch rectangular baking dish. Carefully spoon about 1 heaping tablespoon of the ricotta filling into each cooked pasta shell. Arrange the filled shells in a single layer in the baking dish, filling-side up.4. Spoon the remaining marinara sauce over the top of the filled shells, covering them as evenly as possible. Sprinkle the remaining 1/2 cup / 57g (2.01 oz) mozzarella and 1/4 cup / 28g (0.99 oz) Parmesan cheese over the top.5. Cover the baking dish with foil and bake for about 45 minutes, or until the sauce is bubbly and the shells are heated through. Let stand for 5-10 minutes before serving.
Nutritional Information
• PER SERVING: 549 calories, 32 g (1.13 oz) total fat (12 g / 0.42 oz saturated fat), 132 mg cholesterol, 1,072 mg sodium, 36 g (1.27 oz) carbohydrates, 4 g (0.14 oz) fiber, 30 g (1.06 oz) protein.
Pro Tips
• Cook a few extra shells to replace any that tear during cooking.
• For a deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping and adding them to the filling.
• To make filling the shells faster and less messy, transfer the ricotta mixture to a large piping bag or a zip-top bag with the corner snipped off.
• This dish is perfect for making ahead! Assemble the shells completely, cover tightly with foil, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time when cooking from cold.
FAQ
Q: Is this vegetarian stuffed shells recipe a good source of protein
A: Yes, this is an excellent source of vegetarian protein. Each serving packs about 30 grams (1.06 oz / 30.1 g) of protein, thanks to the combination of whole milk ricotta, mozzarella, Parmesan cheese, eggs, and walnuts. It’s a satisfying and protein-rich meatless meal.
Q: Can I make these stuffed shells without walnuts for a nut allergy
A: Absolutely. While the walnuts add a lovely crunch and nutty flavor, you can easily omit them for a nut-free version. For a similar texture, try substituting with 1/2 cup (480 ml) of toasted breadcrumbs or toasted sunflower seeds mixed into the ricotta filling.
Q: How do I store and reheat leftover stuffed shells
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the shells in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.
Q: Can this ricotta stuffed shells recipe be made vegan
A: Making this recipe vegan requires several substitutions. You would need to use a high-quality vegan ricotta, vegan mozzarella, and vegan Parmesan. For the eggs, you can use a vegan egg replacer or a flax egg. The results will vary based on the quality of the dairy-free cheese alternatives used.
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Walnut and Ricotta Stuffed Shells
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Cook the jumbo pasta shells according to package directions until al dente.
- Drain the shells and immediately rinse with cold water to stop the cooking process.
- Drain well again and set aside. 2.
- While the pasta cooks, prepare the filling.
- In a large bowl, combine the lightly beaten eggs, ricotta cheese, 1 cup / 113g (4 oz) of the mozzarella cheese, 3/4 cup / 85g (3 oz) of the Parmesan cheese, the chopped walnuts, fresh parsley, salt, pepper, and ground nutmeg.
- Mix until everything is well combined. 3. Assemble the dish.
- Spread 1 cup (240 ml) of the marinara sauce evenly across the bottom of a 3-quart / 9x13-inch rectangular baking dish. Carefully spoon about 1 heaping tablespoon of the ricotta filling into each cooked pasta shell.
- Arrange the filled shells in a single layer in the baking dish, filling-side up. 4. Spoon the remaining marinara sauce over the top of the filled shells, covering them as evenly as possible.
- Sprinkle the remaining 1/2 cup / 57g (2.01 oz) mozzarella and 1/4 cup / 28g (0.99 oz) Parmesan cheese over the top. 5.
- Cover the baking dish with foil and bake for about 45 minutes, or until the sauce is bubbly and the shells are heated through.
- Let stand for 5-10 minutes before serving.
