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Stuffed Shells With Walnut Sauce

chef.jackson's picture
Ingredients
  Walnuts 1 Ounce
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Salt To Taste
  Canned pumpkin puree 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 3⁄4 Ounce
  Ground nutmeg 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Jumbo pasta shells 6 Ounce, cooked and drained (About 24)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Walnut
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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