6 oz jumbo shells, (½ box)
2 tbsp Land O Lakes® Butter with Canola Oil
2 tbsp garlic, minced
2 cups heavy whipping cream
1 cup parmesan cheese, grated, divided
1 tbsp creole seasoning, divided
½ tsp Italian seasoning
salt and black pepper, to taste
1 cup ricotta cheese
1 cup rotisserie chicken, shredded
1 cup broccoli, cooked and diced
½ cup onion, diced
1 cup mozzarella cheese, shredded
Parsley, for garnish
Preheat oven to 350 degrees F.
Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
Add Land O Lakes® Butter with Canola Oil to a large pan over medium-high heat. Once melted, add garlic and cook for 30 to 60 seconds making sure not to overcook and cause burning.
Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5 to 7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan, and set aside.
Next in a separate medium-sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan, and remaining creole seasoning and stir together to combine well.
Stuff room temperature shells with chicken mixture and add to the bottom of the baking pan.
Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10 to 15 minutes, garnish with parsley and serve.
Sugar: 2g
:
Calcium: 453mg
Calories: 662kcal
Carbohydrates: 29g
Cholesterol: 194mg
Fat: 47g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 2g
Potassium: 292mg
Protein: 32g
Saturated Fat: 28g
Sodium: 593mg
Vitamin A: 2050IU
Vitamin C: 16mg
