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Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce

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Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 8
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The rich filling in these shells tastes like cheesecake.
Updated Dec 29, 2010

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

Steps

  • 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

350 Calories, 11g Total Fat, 8g Protein, 56g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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