Chicken-Ricotta Stuffed Shells
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 2 servings.
“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.”
Ingredients
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6 uncooked jumbo pasta shells
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2/3 cup ricotta cheese
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2 ounces cream cheese, softened
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1/8 teaspoon chicken bouillon granules
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2/3 cup shredded cooked chicken breast
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2 tablespoons shredded Parmesan cheese
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SAUCE:
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1/3 cup heavy whipping cream or half-and-half cream
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1 tablespoon butter
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5 tablespoons shredded Parmesan cheese, divided
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1/2 teaspoon dried parsley flakes
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
3 each: 499 calories, 26g fat (16g saturated fat), 124mg cholesterol, 618mg sodium, 28g carbohydrate (8g sugars, 1g fiber), 35g protein.
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