Onion & Celery Mix (about ½ cup/125 mL each diced onion and celery)
no salt added diced tomatoes
finely chopped fresh basil
jumbo pasta shells
tub low-fat ricotta
grated Parmesan cheese
shredded mozzarella cheese
crumbled goat cheese
finely chopped chives, divided
Heat oil in large skillet set over medium-high heat. Crumble in ground chicken, season with salt and cook, stirring occasionally, for 5 to 8 min. until browned. Stir in Onion & Celery Mix, garlic and tomato paste and cook, stirring occasionally, for 3 to 5 min. until vegetables soften.
Pour in tomatoes and bring to a boil then reduce heat to medium-low and simmer for 20 to 25 min. or until thickened. Stir in fresh basil and transfer half of the sauce (2 cups/ 500mL) into a greased 9 x 13 in. (3 L) baking dish.
Meanwhile, cook the shells according to package directions. Stir ricotta with 3/4 cup (175 mL) Parmesan cheese, mozzarella cheese and goat cheese until combined. Stir in 2 tbsp (30 mL) chives, garlic and salt until blended.
Divide cheese filling between cooked shells (about 1 tbsp/15 mL per shell) and arrange in prepared baking dish. Spoon reserved Bolognese sauce over top. Sprinkle with remaining 1/4 cup (60mL) Parmesan cheese, cover with foil and bake at 400°F (200°C) for 20 min. Remove foil and continue to bake, uncovered, for 10 min. or until filling is golden and bubbling. Garnish with remaining chives before serving.
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