Chicken Ground Meat and Ricotta Stuffed Shells

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Chicken Ground Meat and Ricotta Stuffed Shells

Chicken Ground Meat and Ricotta Stuffed Shells is not an ancient Italian classic, but a blend of Italian immigrants and Americans.

Prep Time30

Cook Time25

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 352kcal

Author: Lizzy Cascalheira

Ingredients

For the Pasta Shells

1 box jumbo shells or jumbo pasta shells
Large pot of salted water
Cold water for rinsing cooked shell pasta

For the Ricotta Filling

15 ounces whole milk ricotta or skim ricotta
1 cup parmesan cheese
½ cup pecorino romano cheese
2 cups shredded mozzarella cheese divided
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Fresh basil chopped

For the Meat

1 tablespoon olive oil
1 pound ground chicken or other ground meat
1 small onion diced
3 cloves garlic minced
Salt and pepper to taste

For the Sauce

3 leftover tomatoes
1 onion
½ cup cream
1 tablespoon butter
1 teaspoon Italian spice
1 teaspoon salt

Instructions

Cook the Jumbo Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions until al dente. For best results, cook a few extra shells in case some tear during cooking.
Drain the pasta and rinse gently with cold water to stop the cooking process. Lay each cooked shell on a baking sheet to prevent sticking.

Making the Tomato Sauce

Sauté the onion for 4 minutes until soft, then add tomatoes and saute until soft, add salt and Italian spices.
Add ½ cup of cream to a blender and add the tomato and onion, and blend until smooth, taste, and add salt if needed.
Return to the pan and allow the rich sauce to simmer for 10 minutes.

Make the Meat Mixture

In a large skillet, heat olive oil over medium heat. Add the chicken ground Add Italian seasoning, salt, and pepper.meat and cook until browned.

Prepare the Ricotta Mixture

In a large mixing bowl, combine ricotta cheese, parmesan cheese, pecorino romano cheese, 1 cup mozzarella cheese, egg, and garlic powder.
Mix until creamy and smooth. If your ricotta filling has excess liquid, strain it before mixing to keep the shells from becoming watery. A food processor can help create an extra creamy ricotta texture if desired.

Fill the Shells

Spread a layer of sauce across the bottom of a baking dish.
Using a spoon or piping bag, carefully fill each cooked shell with the cheese mixture.
Then a spoonful of the cooked ground chicken.
Arrange the stuffed shells in a single layer in the baking dish.
Spoon the remaining sauce over the top of the shells and sprinkle with the remaining mozzarella cheese.

Bake Shells

Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
Remove the foil and continue baking for another 10 to 15 minutes until bubbly and golden. Total baking time may vary depending on your oven.

Notes

Variations
This shell recipe works with many types of cheese and proteins:
* Swap Italian sausage for ground turkey or ground chicken
* Use savory beef for a deeper flavor
* Add fresh spinach and bell peppers for extra vegetables
* Try skim ricotta for a lighter option
* Mix in more Parmesan cheese for extra richness

Nutrition