STREAMING NOW: The Delicious Miss Dahl

Cheese and Nut Stuffed Shells

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe calls for 24 jumbo shells pasta but the program won't let me enter this as an ingredient; it wants a weight or size. Also, I would suggest you cook more than that as some may break apart and not be usable. Source: Better Homes and Gardens = http://recipes.bhg.com”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. *Note:
  2. Cook a few extra shells to replace any that tear during cooking.
  3. Cook pasta shells according to package directions.
  4. Drain shells; rinse with cold water and drain well. Set shells aside.
  5. Preheat oven to 350ºF.
  6. 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.
  7. Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking dish.
  8. Spoon a heaping tablespoon of filling into each cooked shell.
  9. Arrange filled shells in the baking dish.
  10. Pour remaining sauce over shells.
  11. Sprinkle with the remaining mozzarella and Parmesan cheeses.
  12. Bake, covered, about 45 minutes or until heated through.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: