Cheese and Nut Stuffed Shells
Indulge in the comforting flavors of Cheese and Nut Stuffed Shells, a unique twist on classic stuffed pasta that's perfect for vegetarians and pasta lovers alike. This dish combines creamy ricotta, gooey mozzarella, and savory Parmesan cheeses with the earthy crunch of toasted walnuts and the freshness of spinach, all stuffed into tender jumbo pasta shells. Smothered in rich marinara sauce and baked to perfection, these stuffed shells are easy to prepare yet elegant enough for entertaining. With just 55 minutes from start to finish, this recipe is ideal for weeknight dinners or a decadent weekend treat. Garnish with fresh basil for a burst of herbaceous flavor, and serve warm for a memorable meal that’s sure to please. Perfectly satisfying, this dish delivers the perfect balance of cheesy, nutty, and savory flavors in every bite!
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Chopped walnuts (toasted)
- 1 cup Chopped fresh spinach
- 2 cloves Garlic (minced)
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil and set it aside.
Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions, typically about 9-11 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped walnuts, chopped spinach, minced garlic, and egg. Season with salt and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Take one cooked pasta shell and spoon about 1-2 tablespoons of the cheese and nut mixture into it. Place the stuffed shell into the baking dish, open side up. Repeat with the remaining shells, lining them up in the dish.
Pour the remaining marinara sauce over the stuffed shells, making sure each shell is coated with some sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 5 minutes to allow the top to slightly brown and the cheese to melt.
Remove from the oven and let it cool for about 5 minutes. Garnish with fresh basil leaves before serving, if desired.
Serve warm and enjoy your Cheese and Nut Stuffed Shells!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 626 mg | 48% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
