Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce

 

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

• 1 Cook 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.
• 2 Spoon 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.