Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce
The rich filling in these shells tastes like cheesecake.
2 hr 20 min
uncooked jumbo pasta shells
cups ricotta cheese
cup powdered sugar
cups frozen (thawed) whipped topping
cup miniature semisweet chocolate chips
cup chopped pecans, toasted if desired
cup caramel ice-cream topping, warmed
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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