Chicken-Ricotta Stuffed Shells |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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âMy husband and I donât care for tomato-based sauces, so I came up with this variation on stuffed shells,â says Amy Hixon of Ringgold, Georgia. âIt tastes like a chicken alfredo, and we really enjoy it.â 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:
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.
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.
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. Yield: 2 servings.
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