Chicken Stuffed Cheese Shells




20 jumbo pasta shells
1 clove garlic, minced
1 sm. onion, chopped finely
1 tbsp. 15 mL olive oil
1 pkg. 450 g ground chicken
1 cup 250 mL Tre Stelle® Ricotta Cheese, drained
3/4 cup 175 mL Tre Stelle® Mozzarella Cheese, shredded
2 tbsp. 30 mL Tre Stelle® Grated Parmesan Cheese
1 tbsp. 15 mL fresh parsley, finely chopped
1 egg, lightly beaten
1/4 tsp. 1 mL ground nutmeg
1/2 tsp. 2 mL salt
1/4 tsp. 1 mL black pepper
1 jar 700 mL Your favourite tomato based pasta sauce
Additional Tre Stelle® Grated Parmesan Cheese
for garnish if desired


Add olive oil to a medium skillet; add onions and garlic and sautÉ until onions
are transparent; approximately 15 minutes. Add ground chicken and sautÉ until chicken is cooked; approximately 25 minutes. Remove from heat and set aside to cool. Preheat oven to 350ºF (180ºC).

Cook the pasta shells in a large pot of boiling salted water until just before al dentÉ, drain and set aside.

In a large bowl combine Ricotta, Mozzarella, Parmesan, parsley, beaten egg, ground nutmeg, salt and pepper. Add cooked ground chicken. Spoon chicken/cheese mixture into shells and place them in a baking dish. Spoon pasta sauce over shells. Cover and bake for
30 minutes. Sprinkle with addition Parmesan if desired.

Makes 4-5 servings

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