"Walnuts add crunch to these meatless mozzarella and Parmesan cheese-filled pasta shells." — Classico
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jumbo shell macaroni
eggs, slightly beaten
1 (15 ounce) carton
1 1/2 cups
shredded mozzarella cheese
shredded Parmesan cheese
snipped fresh parsley
ground black pepper
1 (24 ounce) jar
Classico® Four Cheese pasta sauce
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 toasted my walnuts beforehand, as I believe it makes an honest difference to your dish. As mozzarella is a mild-flavored cheese, I chose to use a five-cheese Italian blend and it was a nice touch. I appreciated the "meaty" texture of the walnuts, though I would reduce them to a 1/2 c next time. Pine nuts would be an excellent substitution too. Preferring a thicker filling, I'll use only 1 egg next time. With plenty of wiggle room in this recipe, I can't wait to incorporate some variations (spinach in the filling, maybe using manicotti vs. shells or even making a lasagna?), as this tasty baked pasta will remain on our Meatless Monday rotation.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Nut Stuffed Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
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