STUFFED SHELLS WITH COTTAGE CHEESE RECIPES

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EASY CHICKEN ALFREDO STUFFED SHELLS RECIPE



Easy Chicken Alfredo Stuffed Shells Recipe image

Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it’s super simple to pull together.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 16

20 whole jumbo pasta shells, cooked and drained
2 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling and frying
3/4 c. ricotta cheese
3/4 c. cottage cheese
3/4 c. grated mozzarella cheese, plus more for the top
2 c. grated parmesan cheese, plus more for the top
2 whole eggs
1/4 c. minced fresh parsley
2 tbsp. minced fresh basil
4 tbsp. butter
2 tbsp. flour
2 c. whole milk
1 c. heavy cream, plus more as needed
3 cloves garlic, minced

Steps:

  • Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

EASY CHICKEN ALFREDO STUFFED SHELLS RECIPE



Easy Chicken Alfredo Stuffed Shells Recipe image

Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it’s super simple to pull together.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 16

20 whole jumbo pasta shells, cooked and drained
2 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling and frying
3/4 c. ricotta cheese
3/4 c. cottage cheese
3/4 c. grated mozzarella cheese, plus more for the top
2 c. grated parmesan cheese, plus more for the top
2 whole eggs
1/4 c. minced fresh parsley
2 tbsp. minced fresh basil
4 tbsp. butter
2 tbsp. flour
2 c. whole milk
1 c. heavy cream, plus more as needed
3 cloves garlic, minced

Steps:

  • Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

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From greatist.com
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Aug 23, 2021 · You can use cottage cheese instead of ricotta for lasagna and stuffed shell recipes, but usually that’s only for people looking to lower the fat and calories in their dish, rather than a …
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