Cheese Stuffed Shells with Chicken Bolognese

Prep time: 15min
Total time: 65min
Serves: 8
2 tbsp
olive oil
30 mL
1/2 lb
extra lean ground chicken
250 g
1/2 pkg
Onion & Celery Mix (about ½ cup 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
2 mL
1 pkg
jumbo pasta shells
250 g
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
2 mL
Per serving (1/8 of the recipe):
23 g
saturated fat
11 g
34 g
8 g
27 g
70 mg
3 g
940 mg


  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.

  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.

  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.

  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.