GLUTEN FREE STUFFED SHELLS RECIPES

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CARBONARA CHICKEN ALFREDO STUFFED SHELLS RECIPE ...



Carbonara Chicken Alfredo Stuffed Shells Recipe ... image

The flavors of carbonara and chicken Alfredo come together in this stuffed shell dish that’s bound to become an instant classic!

Provided by Cindy Rahe

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

1 box (12 oz) jumbo pasta shells
Olive oil
1 jar (15 oz) Alfredo pasta sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton), or water
4 cups shredded cooked chicken
3 cups ricotta cheese (12 oz)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
Dash salt and pepper
5 slices bacon, cooked and crumbled

Steps:

  • Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don’t stick together.
  • In medium bowl, stir together Alfredo sauce and broth.
  • In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
  • Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
  • Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.

Nutrition Facts : ServingSize 1 Serving

CHICKEN PARMESAN-STUFFED SHELLS RECIPE - BETTYCROCKER.C…



Chicken Parmesan-Stuffed Shells Recipe - BettyCrocker.c… image

Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

32 jumbo pasta shells (from 12-oz package)
2 1/2 cups chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
  • Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

Nutrition Facts : Calories 540 , CarbohydrateContent 41 g, CholesterolContent 110 mg, FatContent 1 , FiberContent 2 g, ProteinContent 35 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 930 mg, SugarContent 5 g, TransFatContent 1/2 g

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