Better meals
4 can eat for
under $25
Cheese stuffed
shells with chicken
Bolognese
PREP TIME 15 MIN TOTAL TIME 60 MIN // SERVES 8
INGREDIENTS
Bolognese Sauce:
2 tbsp olive oil
1/2 lb lean ground chicken
1/2 pkg Onion & Celery Mix
2 cloves garlic, minced
2 tbsp tomato paste
1 can no salt added diced tomatoes
1/4 cup finely chopped basil
1/2 tsp salt
Stuffed Shells:
1 pkg jumbo pasta shells
1 tub low-fat ricotta
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup crumbled goat cheese
3 tbsp finely chopped chives, divided
2 cloves garlic, minced
1/2 tsp salt
DIRECTIONS
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.
2.Pour in tomatoes and bring to a boil then reduce heat to medium-low and simmer for 20 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.
3.Meanwhile, cook the shells according to package directions. Stir ricotta with 1/2 cup (125 mL) Parmesan cheese,
mozzarella cheese and goat cheese until combined. Stir in 2 tbsp (30 mL) chives, garlic and salt until blended.
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 1/2 cup (120 mL) 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 golden and bubbling. Garnish with remaining chives before serving.
PER SERVING (1/8 of recipe) 450 CALORIES // 23 g FAT // 11 g SATURATED FAT // 34 g CARBS
// 27 g PROTEIN // 70 mg CHOLESTEROL // 3 g FIBRE // 8 g SUGAR // 940 mg SODIUM
Recipe costs are calculated by portion of the ingredient used for a full serving and include the cost of staple ingredients. Ingredient costs are based on prices valid between
April 17, 2015 to April 23, 2015. Ingredient and nutrition content of recipes may vary due to changes in product formulation, recipe substitutions, portion size and other factors.