Description
Tender pasta shells filled with a savory chicken and ricotta mixture, nestled in a sun-dried tomato cream sauce for a comforting and elegant Italian-American dinner.
Ingredients
12 jumbo pasta shells
1 boneless, skinless chicken breast (about 500g)
salt and pepper to taste
3 cups cooked, flaked chicken (from chicken breast)
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
3 cups sun-dried tomato cream sauce (store-bought or homemade)
Fresh basil leaves for garnish
Instructions
Preheat oven to 375°F (190°C)
Bring a large pot of salted water to a boil
Cook the jumbo pasta shells until al dente; drain and set aside
In a mixing bowl, combine flaked chicken, ricotta, 1/2 cup Parmesan, garlic powder, and Italian seasoning; season with salt and pepper to taste
Spoon the chicken mixture into each pasta shell, filling them generously
Place the stuffed shells in a greased 9×13 inch baking dish
Pour the sun-dried tomato sauce over and around the shells, ensuring they are covered
Sprinkle the mozzarella cheese evenly over the top
Bake for 25 minutes or until the cheese is melted and golden; let cool slightly before serving
Garnish with fresh basil leaves before serving
Notes
To make sun-dried tomato cream sauce: Sauté garlic, then add sun-dried tomatoes, heavy cream, and a splash of vegetable broth. Blend until smooth, and season with salt and pepper.
For a vegan version, substitute the chicken with sautéed mushrooms and use vegan cheese alternatives.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg