Cheese and Nut Stuffed Shells
My mom has made this recipe tons of times, minus the walnuts and ground nutmeg when I was growing up. I always loved it but the walnuts and nutmeg take it to a whole different level of delish! 24 dried jumbo shell macaroni* 2 eggs, slightly beaten 1 15-ounce carton ricotta cheese 1-1/2 cups shredded mozzarella cheese (6 oz.) 1 cup shredded Parmesan cheese (4 oz.) 1 cup chopped walnuts 1 tablespoon snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 26-ounce jar thick and chunky pasta sauce (2-3/4 cups) Directions 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 the pasta sauce in the bottom of a 3-quart bakin...