Chicken And Ricotta Cheese Stuffed Shells

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian		1	Servings

INGREDIENTS

1	lb	Ground chicken, or turkey
		browned and drained
16	oz	Ricotta cheese, I used
		low-fat
1/4	c	Dried, minced onions*
1/4	c	Italian-seasoned bread
		crumbs
2		Eggs, lightly beaten
3	T	Each, garlic powder and
		italian seasoning
1		Jumbo pasta shells, about 30
		shells
32	oz	Spaghetti sauce, at leastI
		used about 40 oz.
1/4	c	Shredded mozzarella

INSTRUCTIONS

NOTES: Easily serves 6 people.  Cook pasta shells according to
directions.  Drain and rinse in cold  water, being careful not to tear
the shells. Mix browned chicken,  ricotta, onions, bread crumbs, eggs,
seasonings, and about a  quarter-cup of the spaghetti sauce in a large
bowl. Line a 9x13 pan  with a layer of spaghetti sauce. Stuff the
shells with at least a  heaping dinner-tablespoon-full of the chicken
mixture.  There's a lot  of the mixture, so don't be afraid to stuff
them well. Place the  shells in the pan and top with as much spaghetti
sauce as you like.  (You have to use at least enough to cover the
shells.) Cover the pan  with aluminum foil and bake at 350 degrees for
45 mins. (If you make  the shells ahead of time and store them in the
refrigerator, you will  need to bake them for about 1 hour and 15
mins.) During the last 10  minutes of baking, top with the mozzarella
cheese.  *I hate working with onions, so I prefer to used dried.  If
you're an  onion purist, you may want to saute some fresh minced onions
with the  chicken.  Posted to MC-Recipe Digest V1 #271  Date: Thu, 31
Oct 96 07:53:03 EST  From: miller@micro.ti.com (Jenni Miller)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1503 Calories From Fat: 779 Total Fat: 87.1g Cholesterol: 724.3mg Sodium: 4470.5mg Potassium: 1333.4mg Carbohydrates: 110.5g Fiber: 11.1g Sugar: 8.5g Protein: 73.6g