Chicken and Ricotta Cheese Stuffed Shells

Ready in 1 hour
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Top-ranked recipe named "Chicken and Ricotta Cheese Stuffed Shells"

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Try this Chicken and Ricotta Cheese Stuffed Shells recipe, or contribute your own. "Chicken" and "Stuffed" are two tags used to describe Chicken and Ricotta Cheese Stuffed Shells.


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1/4 c Italian-seasoned bread
2 Eggs; lightly beaten
16 oz Ricotta cheese
32 oz Spaghetti sauce
1/4 c Dried, minced onions; *
3 tb garlic powder
1/4 c mozzarella; Shredded
1 pk pasta shells; Jumbo size
1 lb Ground chicken; (or turkey)

Original recipe makes 1



NOTES: Easily serves 6 people. Cook pasta shells according to directions. Drain and rinse in cold water, being careful not to tear the shells. Mix browned chicken, ricotta, onions, bread crumbs, eggs, seasonings, and about a quarter-cup of the spaghetti sauce in a large bowl. Line a 9x13 pan with a layer of spaghetti sauce. Stuff the shells with at least a heaping dinner-tablespoon-full of the chicken mixture. Theres a lot of the mixture, so dont 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 enough 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 minutes of baking, top with the mozzarella cheese. *I hate working with onions, so I prefer to used dried. If youre an onion purist, you may want to saute some fresh minced onions with the chicken. Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 96 07:53:03 EST From: (Jenni Miller)

Verified by stevemur
Calories Per Serving: 4079 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Some of the words are cut off this recipe. It says 3 tbl. garlic powder and... It also says to add Italian Bread (I assume bread crumbs since it says that later), but this is an incomplete recipe in my opinion.
jazzed 6 years ago

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