Chicken-Ricotta Stuffed Shells Recipe

Chicken-Ricotta Stuffed Shells Recipe
Adapted from tasteofhome.com
Chicken-Ricotta Stuffed Shells Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 6

    uncooked jumbo pasta shells

  • 2/3

    cup ricotta cheese

  • 2

    ounces cream cheese, softened

  • 1/8

    teaspoon chicken bouillon granules

  • 2/3

    cup shredded cooked chicken breast

  • 2

    tablespoons shredded Parmesan cheese

  • SAUCE:

  • 1/3

    cup heavy whipping cream or half-and-half cream

  • 1

    tablespoon butter

  • 5

    tablespoons shredded Parmesan cheese, divided

  • 1/2

    teaspoon dried parsley flakes

Directions

Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray. In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings. Nutrition Facts: 3 stuffed shells (prepared with reduced-fat ricotta, reduced-fat cream cheese, reduced-sodium bouillon and half-and-half) equals 499 calories, 26 g fat (16 g saturated fat), 124 mg cholesterol, 618 mg sodium, 28 g carbohydrate, 1 g fiber, 35 g protein. 13 points

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: