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  • Chicken And Ricotta Cheese Stuffed Shells

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    Chicken And Ricotta Cheese Stuffed Shells
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Grnd chicken (or possibly turkey), browned and liquid removed
    • 16 ounce Ricotta cheese (I used low-fat)
    • 1/4 c. Dry, chopped onions*
    • 1/4 c. Italian-seasoned bread crumbs
    • 2 x Large eggs, lightly beaten
    • 3 Tbsp. Each, garlic pwdr and italian seasoning
    • 1 pkt Jumbo pasta shells (about 30 shells)
    • 32 ounce Spaghetti sauce (at least--I used about 40 ounce.)
    • 1/4 c. Shredded mozzarella

    Directions

    1. NOTES: Easily serves 6 people.
    2. Cook pasta shells according to directions. Drain and rinse in cool water, being careful not to tear the shells. Mix browned chicken, ricotta, onions, bread crumbs, Large eggs, seasonings, and about a quarter-c. of the spaghetti sauce in a large bowl. Line a 9x13 pan with a layer of spaghetti sauce.
    3. Stuff the shells with at least a heaping dinner-Tbsp.-full of the chicken mix. There's a lot of the mix, so do not be afraid to stuff them well. Place the shells in the pan and top with as much spaghetti sauce as you like. (You have to use at least sufficient to cover the shells.) Cover the pan with aluminum foil and bake at 350 degrees for 45 mins. (If you make the shells ahead of time and store them in the refrigerator, you will need to bake them for about 1 hour and 15 mins.) During the last 10 min of baking, top with the mozzarella cheese.
    4. *I hate working with onions, so I prefer to used dry. If you're an onion purist, you may want to saute/fry some fresh chopped onions with the chicken.

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