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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.”
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    2 servings

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.
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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