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Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce
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
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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