Ingredients
6 uncooked jumbo pasta shells2/3 cup ricotta cheese2 ounces cream cheese, softened1/8 teaspoon chicken bouillon granules2/3 cup shredded cooked chicken breast2 tablespoons shredded Parmesan cheeseSAUCE:1/3 cup heavy whipping cream or half-and-half cream1 tablespoon butter5 tablespoons shredded Parmesan cheese, divided1/2 teaspoon dried parsley flakes
Preparation
Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray.
In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.
