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Chicken Ricotta stuffed shells Recipe

   
 

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     Chicken Ricotta stuffed shells

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Ingredients
6 uncooked jumbo pasta shells
2/3 cup ricotta cheese
2 oz. cream cheese, softened
1/8 tsp chicken bouillon granules
2/3 cup shredded cooked chicken breast
2 TBSP shredded parmesan cheese
SAUCE:
1/3 cup heavy whipping cream or half-and-half cream
 
1 TBSP butter
5 TBSP shredded parmesan cheese, divided
1/2 tsp dried parsley flakes
Instructions
Cook pasta according to package directions. Meanwhile, in a small mixing 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 TBSP Parmesan cheese and parsley. Stir until cheese is melted. Pour over shells.
Cover and bake at 350^ for 25 minutes. Uncover; sprinkle with remaining Parmesan. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.


Originally Submitted 3/29/2008





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