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Chicken Parmesan-Stuffed Shells Recipe

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This recipe for Chicken Parmesan-Stuffed Shells is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 jumbo pasta shells (from 12-oz package)
2 1/2 cups chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs
Directions:
Directions:
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Cook and drain pasta as directed on package. Rinse with cool water; drain.

Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.

Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.

Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.

Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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