Chicken Pomegranate Stuffed Shells with Gorgonzola Sauce and Pine Nuts

This is a neat twist on pasta shells.  The pomegranate arils add fantastic flavor and contrast to an otherwise traditional meal.  And the pine nuts don't hurt, either.


  • 20 - 25 shells, cooked according to package directions
  • Filling
    • 1 pomegranate
    • 15oz ricotta cheese
    • 1 chicken breast, boiled, cooled, and shredded
    • 1 tbsp minced fresh parsley
    • 1/4 tsp salt
    • 1/8 tsp pepper
    • 1 large egg, beaten
  • Sauce
    • 5 oz gorgonzola cheese
    • 1/2 cup chicken broth
  • Parsley Oil
    • 3/4 cup fresh parsley
    • 1/4 cup extra virgin olive oil
  • Pine nuts as needed, roasted


  1. Open pomegranate and gently separate the arils.  Reserve 1/3 cup.  Place the rest in a mixing bowl. (Warning: if you've never done this before then make sure you're wearing an apron.  The juice will stain)
  2. Add ricotta, chicken, parsley, salt, and pepper.  Gently fold together.  Add in egg and mix well.
  3. Stuff shells.  Each should take approximately 2 tbsp of filling.  Place in greased casserole dish.
  4. In blender, combine the gorgonzola cheese and chicken broth and process until well blended.  Spoon over the shells.
  5. Cover and bake at 325ºF for 20-25 minutes.
  6. While it's cooking, combine parsley and oil in blender and process until well blended.
  7. Serve shells with parsley oil.  Top with reserved pomegranate arils and pine nuts.