Categories: Pasta

Ingredients

• 12 oz. package uncooked jumbo pasta shells
• 2 tbsp. olive oil
• Filling:
• 1 lb. chicken breasts, cut into 1/2-inch cubes
• 1 1/2 tsp Italian seasoning
• 1 tsp salt, divided
• 1/2 tsp pepper, divided
• 1 tbsp. olive oil
• 2 tbsp. butter
• 1/3 cup seasoned bread crumbs
• 3 cups ricotta
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup milk
• 1/4 cup chopped fresh Italian parsley
• Assembly:
• 4 cups pasta sauce
• 1/4 cup grated Parmesan
• 8 oz. fresh mozzarella, halved and sliced

Directions

1. Cook shells; drain. Toss with oil. Toss chicken with Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Lightly brown chicken in oil. Reduce heat to medium; add butter. Stir in crumbs until toasted, 2-3 minutes.

2. In a bowl, mix cheeses, milk, parsley, and remaining salt and pepper. Add chicken. Spread 2 cups sauce into a greased 13×9-inch dish. Fill shells with chicken mixture; add to dish. Top with remaining sauce and cheeses.

3. Cover with greased foil; bake 30 minutes. Uncover; bake 10-15 minutes more.

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