Stuffed Shells
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® ChefStyle Shredded Mozzarella Cheese, 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.
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 478
Total Fat 19.5g
Saturated Fat 11.6g
Trans Fat 5.3g
Polyunsaturated Fat 1.0g
Cholesterol 121mg
Sodium 698mg
Carbohydrates 43g
Protein 33g
Dietary Fiber 2g
Vitamin A 51%
Vitamin C 4%
Calcium 539%
Iron 3%
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