Saturday, February 9, 2013

Cheese and Nut Stuffed Shells...

Well, I'm back to giving a vegetarian option a shot.  I do that once in a blue moon.  And once in a blue moon out of THOSE blue moons, I actually don't miss the meat.  I have a feeling this is gonna be one of those times :)  I found this on...drumroll please...Pinterest.  I know, I know.  Shocking, isn't it?  I've never made stuffed shells, because I always thought it sounded like a major pain in the butt.  In reality, it was an extra step, but it really wasn't all that much hassle...I'd deal with it again if this winds up tasting as good as it looks :)  The original recipe for these stuffed shells can be found at Better Homes and Gardens.  Here goes:

Cheese and Nut Stuffed Shells
6 servings - 549 calories each

24 dry jumbo pasta shells (make a few extra, in case some tear when you're cooking them)
2 eggs, slightly beaten
1 - 15oz. tub ricotta
1 1/2 c. shredded mozzarella
1 c. shredded parmesan
1 c. walnuts
1/8 tsp. nutmeg
1/2 tsp. Italian Seasoning
Seasonings, to taste
1 - 26 oz. jar pasta sauce (I used a Vodka sauce...yum!)

Cook shells according to package directions.  When shells are done, drain, rinse in cold water, and set aside.  In a separate bowl, mix eggs, ricotta, 1 c. mozzarella, 3/4 c. parmesan, walnuts, and seasonings.  In the bottom of a 9x13" pan, pour about 1 c. of the pasta sauce.  Fill each shell with a heaping tablespoon of filling, and then place in pan.  Pour remaining sauce over shells, and top with remaining mozzarella and parmesan.  Cover and bake at 350 degrees for 45 minutes, uncovering for the last 5-10 minutes.  This looks soooo good...can't wait to actually have some.  I'll make sure to let you know how it turns out when I do the recipe update in a couple weeks!

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