Stuffed Shells With Walnut Sauce Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Walnuts | 1 Ounce (SAUCE:) | |
| 1/2 cup part-skim ricotta cheese | ||
| Chicken broth | 1/2 Cup (16 tbs) (SAUCE:) | |
| Parsley | 1 Tablespoon, chopped (SAUCE:) | |
| Lemon peel | 1 Teaspoon, grated (SAUCE:) | |
| Salt | To Taste (SAUCE:) | |
| Canned pumpkin puree | 1 1/2 Cup (16 tbs) (FILLING:) | |
| Parmesan cheese | 3/4 Ounce, grated (FILLING:) | |
| Ground nutmeg | 1/4 Teaspoon (FILLING:) | |
| Ground black pepper | 1 To taste (FILLING:) | |
| Pasta shells | 6 Ounce, cooked, drained (FILLING:) | |
| Salt | To Taste | |
Directions
1. To prepare sauce, in food processor, chop walnuts. Add remaining sauce ingredients; puree until smooth.
2. To prepare filling, in small bowl, combine pumpkin, Parmesan cheese, nutmeg, salt and pepper.
3. Preheat oven to 350°F. Fill each shell with 1 level tablespoon filling; place in 13 x 9" baking pan. Spoon sauce over shells; cover with foil; bake 20 minutes.
2. To prepare filling, in small bowl, combine pumpkin, Parmesan cheese, nutmeg, salt and pepper.
3. Preheat oven to 350°F. Fill each shell with 1 level tablespoon filling; place in 13 x 9" baking pan. Spoon sauce over shells; cover with foil; bake 20 minutes.
Chef
