Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce

Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce

The rich filling in these shells tastes like cheesecake.

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings (2 shells each)

Nutrition Information:

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