An Elegant and Easy Main Course: Stuffed Shells with Ricotta and Walnuts
Today, I’m bringing a true treat to your table, an elegant yet incredibly easy-to-prepare main course: Stuffed Shells with Ricotta, Zucchini, and Walnuts.
The shells, with their generous and welcoming shape, are perfect for holding a creamy and flavorful filling. Forget about the usual heavy fillings: this version is a symphony of lightness and Mediterranean flavor. The fresh ricotta blends with the delicate sweetness of sautéed zucchini, while the crunchy walnuts add a toasted note and an irresistible crunch.
Whether you are looking for a main dish for a family Sunday lunch or a sophisticated recipe to impress your guests during the holidays, these shells are the winning choice. Follow the recipe step by step and get ready to receive compliments!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Boiling, Baking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 535.42 (Kcal)
- Carbohydrates 57.77 (g) of which sugars 3.17 (g)
- Proteins 24.12 (g)
- Fat 24.75 (g) of which saturated 10.55 (g)of which unsaturated 5.48 (g)
- Fibers 2.28 (g)
- Sodium 262.28 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz shells
- 2 zucchini
- 17.6 oz ricotta
- 10 walnuts (crushed)
- 8.8 oz béchamel sauce
- 3 tbsp grated Parmesan cheese
- to taste salt
- to taste extra virgin olive oil
- 1 pinch pepper
Tools
- 1 Baking dish
- 1 Frying pan
Steps
Heat some extra virgin olive oil in a pan, add the washed zucchini, cut into small pieces, and let them cook for about fifteen minutes over low heat. Salt.
Cook the shells in plenty of salted water
Prepare the filling.
In a bowl, pour the previously crumbled ricotta, add the zucchini, mix the ingredients well, and finally lightly pepper.
Add the pre-toasted and crushed walnuts in a pan
Drain the shells al dente, place them in a baking dish
Fill with the ricotta, zucchini, and walnut mixture
Cover with the béchamel sauce
the Parmesan
the walnuts and grill in the oven for 15 mins and serve
