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Prep Time
15 mins
Total Time
1 h 5 m
Serves
8

Ingredients

BOLOGNESE SAUCE:
2 tbsp
olive oil
30 mL
1/2 lb
extra lean ground chicken
250 g
1/2 pkg
Onion & Celery Mix (about ½ cup/125 mL each diced onion and celery)
250 g
2 cloves
garlic, minced
2 tbsp
tomato paste
30 mL
1 can
no salt added diced tomatoes
796 mL
1/4 cup
finely chopped fresh basil
60 mL
1/2 tsp
salt
2 mL
STUFFED SHELLS:
1 pkg
jumbo pasta shells
250 g
1
tub low-fat ricotta
454 g
1 cup
grated Parmesan cheese
250 mL
1 cup
shredded mozzarella cheese
250 mL
1/2 cup
crumbled goat cheese
125 mL
3 tbsp
finely chopped chives, divided
45 mL
2 cloves
garlic, minced
1/2 tsp
salt
2 mL

Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
450
Fat:
23 g
Saturated Fat:
11 g
Carbs:
34 g
Fibre:
3 g
Sugar:
8 g
Cholesterol:
70 mg
Protein:
27 g
Sodium:
940 mg