Wednesday, January 23, 2008

Stuff 'em!

A little twist on lasagna and pasta goes a long way! These stuffed shells are a little tedious to make, but I made all 12 and froze half of them individually before bagging them all up. They thaw well, cook well... who doesn't love some good pasta?!

Chicken Stuffed Shells
Source Unknown
6 Servings (2 shells/serving)


12 uncooked jumbo pasta shells
2 teaspoons oil
1 clove garlic, finely chopped
8 ounces diced, cooked chicken
1 (15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
Parmesan cheese for topping


-Heat oven to 400 degrees.
-Spray large baking dish with nonstick cooking spray.
-Cook pasta shells according to directions and drain.
-Cook chicken as desired (I used the George Foreman and seasoned it with Penzey's Italian Seasoning) and shred.
-Heat oil in a large nonstick skillet over medium heat.
-Combine chicken and garlic, cook for 3-5 minutes.
-Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.
-Spread 1/2 cup sauce in the bottom of the baking dish.
-Fill cooked shells with chicken mixture and place filled sides up in baking dish.
-Pour remaining sauce over shells.
-Bake covered with foil for 15-20 minutes, remove foil and continue baking until filling is lightly browned.
-Sprinkle with Parmesan cheese and serve.


Calories 289.1
Total Fat 6 g
Cholesterol 34.1 mg
Sodium 927.7 mg
Potassium 6.5 mg
Total Carbohydrate 39.7 g
Fiber 1 g
Protein 20.8 g

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