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Stuffed Shells

Serve these tender, filled pasta shells with fresh cooked broccoli and buttery dinner rolls.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

1 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 4 cups)
1 package (16 ounce) large pasta shells, about 26 shells
1 container (15 ounce) ricotta cheese
1/4 cup finely chopped green onion
2 teaspoons grated lemon peel
2 containers (10 ounce) refrigerated Alfredo sauce
1 can (15 ounce) diced tomatoes with basil and oregano
1/2 cup shredded Parmesan cheese

Instructions 

Cook shells as directed on package.

Heat oven to 350°F. Lightly spray with nonstick cooking spray, a 13” x 9” baking dish.

Stir together ricotta cheese, green onion, lemon peel, and 1 container of Alfredo sauce in a large bowl; mix well. Add the chicken; mix well.

Spoon about 2 tablespoons of the chicken mixture into each shell. Place filled shells close together in the baking dish.

Stir together the remaining container of Alfredo sauce and tomatoes in a medium bowl. Spoon the sauce over the filled shells.

Lightly spray a piece of aluminum foil large enough to cover the pan with non-stick cooking spray. Place sprayed side down on pan and seal edges.

Bake 45 to 50 minutes or until hot. Remove aluminum foil and sprinkle with the Parmesan cheese. Bake 4 to 5 minutes or until cheese is melted.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

 

Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      770
    • Calories from Fat 
      44%
    • Total Fat 
      38g
    • Saturated Fat 
      16g
    • Total Carbohydrate 
      68g
    • Protein 
      39g
    • Sugars 
      8g
    • Cholesterol 
      170mg
    • Dietary Fiber 
      3g
    • Sodium 
      1,630mg
  • DAILY VALUE
    • Vitamin A 
      17%
    • Vitamin C 
      24%
    • Calcium 
      37%
    • Iron 
      22%
  • DIETARY EXCHANGES
    • Starch/Bread 
      4
    • Fat 
      5.5
    • Vegetable 
      1
    • Lean Meat 
      3.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method