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Chicken-Ricotta Stuffed Shells Recipe

Photo by: Taste of Home

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“My husband and I don’t care for tomato-based sauces, so I came up with this variation on stuffed shells,” says Amy Hixon of Ringgold, Georgia. “It tastes like a chicken alfredo, and we really enjoy it.”

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2 Servings
Prep: 25 min. Bake: 30 min.

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 Parmesan cheese and parsley. Stir until cheese is melted. Pour over shells.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining Parmesan. 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.

Chicken-Ricotta Stuffed Shells published in Cooking for 2 Fall 2006, p33