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Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce
Ricotta Chocolate Chip Stuffed Shells with Caramel Sauce
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Creamy cheesecake filling in delicate shells.
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
Instructions:
  • Prepare and drain the pasta according to the package instructions, patting it dry afterward. While the pasta is cooking, use an electric mixer on medium speed to beat the cheese, powdered sugar, and vanilla in a medium bowl for about 3 minutes until the mixture is light and creamy. Gently fold in the whipped topping, followed by the chocolate chips and pecans.
  • Fill each pasta shell generously with 2 1/2 tablespoons of the cheese mixture. Transfer to a shallow container, cover with plastic wrap, and refrigerate for at least 2 hours, but no more than 8 hours. Serve with a drizzle of ice-cream topping, and for extra indulgence, sprinkle with additional chocolate chips and pecans before serving.

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