Italian Recipes - Cheese and Nut Stuffed Shells

Ingredients

• 24 dried jumbo shell macaroni

• 2 eggs

• 1 15-ounce carton ricotta cheese

• 1 1/2 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 black pepper

• 1/8 teaspoon ground nutmeg

• 1 26-ounce jar thick-and-chunky pasta sauce (2 3/4 cups)

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Method:

1. Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells in a single layer on a sheet of foil. Preheat oven to 350°F.

2. Meanwhile, for filling, in a large bowl beat eggs with a whisk; stir in 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 a 3-quart baking dish. Spoon a heaping tablespoon of the fitting into each cooked pasta shell.

4. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Sprinkle with the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.

5. Bake, covered, about 45 minutes or until heated through.