Chicken and Ricotta Cheese Stuffed Shells
Try this Chicken and Ricotta Cheese Stuffed Shells recipe, or contribute your own.
Try this Chicken and Ricotta Cheese Stuffed Shells recipe, or contribute your own.
- Carbohydrate 379.219325757576 g
- Cholesterol 2920.56339393939 mg
- Fat 164.316235151515 g
- Fiber 28.5907990493774 g
- Protein 267.745823636364 g
- Saturated Fat 61.686793030303 g
- Serving Size 1 1 Serving (2758g)
- Sodium 5977.2056060606 mg
- Sugar 350.628526708198 g
- Trans Fat 18.326632 g
- Calories 4079 calories
Step-by-step
- 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.
- Cover the pan with aluminum foil and bake at 350 degrees for 45 mins.
- During the last 10 minutes of baking, top with the mozzarella cheese.
Swapping dried minced onions for raw alliums alters the moisture content inside the filling during the bake. Fresh onions release water as they cook, which can thin out the ricotta mixture unless they are thoroughly sweated in a pan first. Dried flakes absorb surrounding liquid, tightening the texture of the chicken and cheese binding.
Rinse boiled jumbo shells thoroughly in cold water to halt residual cooking and cool the pasta enough for handling. Pat the cavities dry with a paper towel before spooning in the filling so the sauce clings properly to the exterior instead of sliding off.
Cover the baking dish tightly with aluminum foil to trap steam, maintaining a steady internal oven temperature of 350 degrees Fahrenheit for 45 minutes. Remove the foil during the final ten minutes of the baking cycle to melt the shredded mozzarella without burning the dairy proteins.
Pair this heavy baked pasta with a sharp, vinegar-dressed green salad containing bitter chicory or arugula. Acidic greens cut through the dense richness of whole milk ricotta and melted cheese.
