Cheese and Nut Stuffed Shells

Cheese and Nut Stuffed Shells


"Walnuts add crunch to these meatless mozzarella and Parmesan cheese-filled pasta shells."
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1 h 30 m servings 699 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 1106 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degree F.
  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 Classico(R) Four Cheese 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 Classico(R) Four Cheese pasta sauce over shells. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through.



Make sure you use good quality jumbo shells and be delicate with them! Followed the recipe fairly closely, except for sprucing up the ricotta mixture with garlic & onion powders and basil. I toa...