Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce
Updated Dec 29, 2010
The rich filling in these shells tastes like cheesecake.
Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce
- Prep Time 20 min
- Total 2 hr 20 min
- Servings 8
- Ingredients 8
Ingredients
- 16 uncooked jumbo pasta shells
- 1 1/4 cups ricotta cheese
- 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 cups frozen (thawed) whipped topping
- 1/4 cup miniature semisweet chocolate chips
- 1/4 cup chopped pecans, toasted if desired
- 1 cup caramel ice-cream topping, warmed
Instructions
-
Step1Cook and drain pasta as directed on package; pat dry. Meanwhile, beat cheese, powdered sugar and vanilla in medium bowl with electric mixer on medium speed about 3 minutes or until light and creamy. Fold in whipped topping. Fold in chocolate chips and pecans.
-
Step2Spoon about 2 1/2 tablespoons cheese mixture into each pasta shell. Place in shallow container. Cover with plastic wrap and refrigerate about at least 2 hours but no longer than 8 hours. Serve with ice-cream topping, and if desired, sprinkle with additional chocolate chips and pecans.
Nutrition
350
Calories
11g
Total Fat
8g
Protein
56g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 100
- Total Fat
- 11g
- Saturated Fat
- 6g
- Cholesterol
- 10mg
- Sodium
- 200mg
- Total Carbohydrate
- 56g
- Dietary Fiber
- 1g
- Protein
- 8g
% Daily Value*:
Exchanges:
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