KRISTINA VÄNNI FOR TASTE OF HOME

Servings: 2 / TOTAL Time: 1 hr

Ingredients:

  • 6 uncooked jumbo pasta shells
  • 2/3 cup ricotta cheese
  • 2 ounces cream cheese, softened
  • 1/8 teaspoon chicken bouillon granules
  • 2/3 cup shredded cooked chicken breast
  • 2 tablespoons shredded Parmesan cheese

Sauce:

  • 1/3 cup heavy whipping cream or half-and-half cream
  • 1 tablespoon butter
  • 5 tablespoons shredded Parmesan cheese, divided
  • 1/2 teaspoon dried parsley flakes

Directions:

  1. Cook pasta according to package directions. Meanwhile, in a small 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. 
  2. In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells. 
  3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.

KRISTINA VÄNNI FOR TASTE OF HOME