Italian

Stuffed Shells

Prep Time: 15 min  |  Cook Time: 45 min  |  Servings: 8  |  Calories: 497
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Stuffed Shells
Prep Time
15 min
Cook Time
45 min
Servings
8
Calories
497

We've turned up the cheesiness with this recipe that features three kinds of cheese — including smooth Sargento® Whole Milk Ricotta Cheese — and diced cooked chicken breast with garlic salt, pepper and a layer of tangy pasta sauce that adds kick.

Ingredients
  • 1 pkg. (12 oz.) jumbo pasta shells
  • 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese or Sargento® Part-Skim Ricotta Cheese
  • 3 cups (12 oz.) Sargento® Shredded Mozzarella - Traditional Cut, divided
  • 1/2 cup (2 oz.) Sargento® Grated Parmesan Cheese
  • 1 can (4.5 oz.) chicken, drained or 1 small chicken breast, cooked and diced
  • 2 eggs
  • 1 tsp. garlic salt or garlic powder
  • 1/2 tsp. pepper
  • 1 jar (26 oz.) pasta sauce, divided
Directions
  1. Cook pasta according to package directions.
  2. Combine Ricotta cheese, 2 cups Mozzarella cheese, Parmesan cheese, chicken, eggs, garlic salt and pepper in large bowl; mix well.
  3. Pour 1 cup pasta sauce into 13x9-inch baking dish. Spoon cheese mixture into shells; arrange in dish. Top with remaining sauce.
  4. Cover with foil and bake in preheated 350°F oven 40 minutes or until heated through. Sprinkle with remaining Mozzarella cheese and bake, uncovered, 5 minutes or until cheese in melted.

Serving Size 8

Calories 497

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 20.90g 30%
Sat. Fat 9.90g 58%
Mono Unsat. Fat 4.90g
Poly Unsat. Fat 0.90g
Cholesterol 114mg 40%
Sodium 862mg 29%
Amount/Serving%DV*
Total Carbohydrate 48g 15%
Dietary Fiber 4g 8%
Sugars 0g
Protein 31g
Amount/Serving%DV*
Vitamin A 36RE
Vitamin C 4mg 7%
Calcium 521mg 54%
Iron 3mg 17%