"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Ricotta Shells Recipe

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This recipe for Chicken Ricotta Shells, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

April Macdonald (vintage HFG member)
Added: Wednesday, November 8, 2006


2 c. ricotta cheese
2 c. shredded mozzarella cheese
1/2 c. grated parmesan cheese
3 eggs
2 cooked chicken breasts, cut into chunks
1/2 onion, cooked and diced
1-2 T fresh chopped Parsley
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 (12 oz) pkg Jumbo Pasta Shells cooked
1 jar Prego or other pasta sauce

Pour 3/4 of the pasta sauce into the bottom of a 9 x 13 pan. Mix first 8 ingredients together and stuff generously into the pasta shells, placing the shells tightly into the pan. Drizzle remaining pasta sauce over shells and garnish with extra parmesan cheese. Bake 350 covered, for 35-45 minutes or until hot and bubbling. Let rest 5 min. then serve.




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