[X]

Home > Recipes > Chicken-Ricotta Stuffed Shells

Chicken-Ricotta Stuffed Shells Recipe

Chicken-Ricotta Stuffed Shells Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

“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.”

This recipe is:

Contest Winning

[X]

Rate Chicken-Ricotta Stuffed Shells Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken-Ricotta Stuffed Shells Recipe

Prep: 25 min. Bake: 30 min.

Yield: 2 Servings

25 30 55

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.

Nutritional 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.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken-Ricotta Stuffed Shells

Chicken-Ricotta Stuffed Shells

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Apr. 28, 2013 by neal5368

It's good, quick, and easy. The three major things I like in a recipe. But, it doesn't have the wow factor even just a little wow would be nice.

Reviewed on Jun. 18, 2011 by peacharmadillo

The only thing I would change about this recipe is to make more of it. We can't keep it in the house and I regularly make extra batches to freeze. I'm not creative, but I can follow a recipe and this is a good one!

Reviewed on Mar. 07, 2011 by lafleur

They're okay, not great. Couldn't taste the chicken. Sauce & filling are fair.

Reviewed on Aug. 23, 2010 by moparmanpr

one of the best recipes i've ever tasted. i plan to try it useing manicotti shells but leaving out the chicken & bouillon.

Reviewed on Feb. 05, 2010 by rhiannonthewolf

I was very pleased with the way this recipe came out, great alfredo type sauce for the shells. The filling would also be good with a traditional red sauce.

Reviewed on Oct. 14, 2009 by kaitlyn'smommy

These shells were delicious. I doubled the recipe to fit my needs and I added a bit more chicken. This recipe is a keeper. Thanks for sharing.

Reviewed on Feb. 18, 2009 by lori827

I like to add spinach to the filling to sneak in a vegetable.