Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce

The rich filling in these shells tastes like cheesecake.

  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 8

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
10mg
10%;
Sodium
200mg
200%;
Total Carbohydrate
56g
56%
(Dietary Fiber
1g
1%
),
Protein
8g
8%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.