Chicken Ricotta Stuffed Shells
Add this recipe to your weekday meal plan for an easy to make and satisfying pasta dish filled with chicken, spinach, ricotta cheese, mushrooms, onions on a bed of homemade tomato sauce.
Servings
6servings
Passive Time
1hour
Servings
6servings
Passive Time
1hour
Ingredients
For Pasta Shells:
  • 10oz box of pasta, cooked
For Quick Tomato Sauce:
  • 1pint fresh cherry tomatoes
  • 1/2cup chicken stock
  • 1/2tsp coconut sugar
  • 1tbs butter
  • 1/2tsp italian seasoning
  • 1/2tsp salt
  • 2tbs finely grated onion
  • 3oz tomato paste
For the Filling:
  • 1lb ground chicken
  • 2tbs butter
  • 1/4cup finely chopped onion
  • 1/4cup finely chopped mushrooms
  • 1cup fresh spinach
  • 1/4tsp nutmeg
  • 1/2tsp italian seasoning
  • 3/4cups ricotta cheese
  • 2tbs heavy cream
  • 1/2cup Parmesan cheese
Instructions
For Pasta Shells:
  1. Cook 1 minute less than package instructions, set aside to cool.
For Quick Tomato Sauce:
  1. Add butter in a large sauce pan, and cook fresh cherry tomatoes till tender about 10 minutes.
  2. Add ½ cup stock to a blender and cooked cherry tomatoes. Blend until smooth. Once blended place back in sauce pan.
  3. Add to saucepan tomato paste, salt, sugar, italian seasoning, and finely grated onion. Bring to a boil, turn down temperature and simmer for 15 min. Set aside.
For the Filling:
  1. Preheat oven to 375 degrees.
  2. Melt 1 tbs butter, and cook ground chicken cook about 4-5 minutes or until browned and set aside in a large bowl.
  3. Add remaining tbs of butter, chopped onion, and chopped mushrooms to sauce pan where you cooked the chicken, and cook about 5 minutes.
  4. Add cooked vegetable, raw spinach, nutmeg, italian seasoning, and salt and pepper to bowl with ground chicken. Place in fridge for 5 min or until cooled off (or somewhat cooled).
  5. After mixture is cooled, add ricotta cheese and cream. Mix Thoroughly.
  6. In a pyrex dish (we used a 16 X 9) add all the tomato sauce to bottom of dish.
  7. Now you’re going to take your cooled shells, and fill with about 1-2 tbs of ricotta filling.
  8. Place each shell on top of the tomato sauce, and top with parmesan cheese.
  9. Bake for 25 minutes, and enjoy.
Recipe Notes

Adapted From: “Joy of Cooking,” Cookbook.

Quick tomato sauce on page 352

Chicken Ricotta Filling on pages 218-219 under pasta filling #3

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