- Prep Time
- 15 mins
- Total Time
- 1 h 5 m
- Serves
- 8
Ingredients
- BOLOGNESE SAUCE:
- 2 tbsp
- olive oil
- 30 mL
- 1/2 lb
- extra lean ground chicken
- 250 g
- 1/2 pkg
- Onion & Celery Mix (about ½ cup/125 mL each diced onion and celery)
- 250 g
- 2 cloves
- garlic, minced
- 2 tbsp
- tomato paste
- 30 mL
- 1 can
- no salt added diced tomatoes
- 796 mL
- 1/4 cup
- finely chopped fresh basil
- 60 mL
- 1/2 tsp
- salt
- 2 mL
- STUFFED SHELLS:
- 1 pkg
- jumbo pasta shells
- 250 g
- 1
- tub low-fat ricotta
- 454 g
- 1 cup
- grated Parmesan cheese
- 250 mL
- 1 cup
- shredded mozzarella cheese
- 250 mL
- 1/2 cup
- crumbled goat cheese
- 125 mL
- 3 tbsp
- finely chopped chives, divided
- 45 mL
- 2 cloves
- garlic, minced
- 1/2 tsp
- salt
- 2 mL
Method
Step 1
Heat oil in large skillet set over medium-high heat. Crumble in ground chicken, season with salt and cook, stirring occasionally, for 5 to 8 min. until browned. Stir in Onion & Celery Mix, garlic and tomato paste and cook, stirring occasionally, for 3 to 5 min. until vegetables soften.
Step 2
Pour in tomatoes and bring to a boil then reduce heat to medium-low and simmer for 20 to 25 min. or until thickened. Stir in fresh basil and transfer half of the sauce (2 cups/ 500mL) into a greased 9 x 13 in. (3 L) baking dish.
Step 3
Meanwhile, cook the shells according to package directions. Stir ricotta with 3/4 cup (175 mL) Parmesan cheese, mozzarella cheese and goat cheese until combined. Stir in 2 tbsp (30 mL) chives, garlic and salt until blended.
Step 4
Divide cheese filling between cooked shells (about 1 tbsp/15 mL per shell) and arrange in prepared baking dish. Spoon reserved Bolognese sauce over top. Sprinkle with remaining 1/4 cup (60mL) Parmesan cheese, cover with foil and bake at 400°F (200°C) for 20 min. Remove foil and continue to bake, uncovered, for 10 min. or until filling is golden and bubbling. Garnish with remaining chives before serving.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 450
- Fat:
- 23 g
- Saturated Fat:
- 11 g
- Carbs:
- 34 g
- Fibre:
- 3 g
- Sugar:
- 8 g
- Cholesterol:
- 70 mg
- Protein:
- 27 g
- Sodium:
- 940 mg
