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Chicken-Ricotta Stuffed Shells

 Chicken-Ricotta Stuffed Shells
“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.”
2 ServingsPrep: 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 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.

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Chicken-Ricotta Stuffed Shells (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.