Chicken Parmesan Stuffed Shells

Happy Thursday, friends!  Today I'm sharing a  Chicken Parmesan baked shells recipe that was a HUGE HIT at my house!  It made a ton, everyone ate it and was full of flavor.

What You'll Need...

- 1 package (12 oz) uncooked jumbo pasta shells

- 1 tablespoon olive oil

- 1 pound boneless, skinless chicken breasts (cut into 1/2 inch cubes)

- 1.5 teaspoons Italian seasoning

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1 tablespoon olive oil

- 2 tablespoons butter

- 1/3 cup Italian breadcrumbs

- 3 cups part-skim Ricotta cheese

- 1 cup shredded mozzarella

- 1/2 cup grated Parmesan cheese

- 1/2 cup milk

1/4 cup chopped Italian parsley

- 4 cups pasta sauce

- 1/4 cup grated Parmesan (yes, more)

- 8 oz fresh mozzarella, sliced and halved

What You'll Do...

Step 1 - Preheat oven to 375 degrees.  Cook the shells according to the package directions, making sure to cook them al dente.  Train, spray with cooking spray and spread out on a baking sheet to cool a bit.

Step 2 - Toss the chicken with the Italian seasoning, salt and pepper.  In a large skillet heat the oil over medium-high heat; saute the chicken just until lightly browned (3-4 mins).  Reduce the heat to medium, stir in the butter and melt.  Stir in th ebread crumbs and cook until the crumbs are slightly toasted (2-3 mins).  Let the chicken cool slightly. 

Step 3 - In a large bowl, mix the Ricotta, shredded mozzarella,  1/2 cup Parmesan, milk and parsley.  Fold in the chicken.

Step 4 - Spread 2 cups of the sauce into a 9x13 baking dish.  Fill each shell with the ricotta/chicken mixture and place the shell into the sauce.  Top with the remaining sauce, 1/4 cup grated Parmesan and the fresh mozzarella.  

Step 5 - Top with greased foil and bake for 30 minutes.  Take off the foil and bake for an additional 10 minutes.  

It may not look pretty (despite Dave's garnish efforts - hahaha) but IT IS SO GOOD!!!!

Happy Thursday, friends!!!

What You'll Need...

- 1 package (12 oz) uncooked jumbo pasta shells

- 1 tablespoon olive oil

- 1 pound boneless, skinless chicken breasts (cut into 1/2 inch cubes)

- 1.5 teaspoons Italian seasoning

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1 tablespoon olive oil

- 2 tablespoons butter

- 1/3 cup Italian breadcrumbs

- 3 cups part-skim Ricotta cheese

- 1 cup shredded mozzarella

- 1/2 cup grated Parmesan cheese

- 1/2 cup milk

1/4 cup chopped Italian parsley

- 4 cups pasta sauce

- 1/4 cup grated Parmesan (yes, more)

- 8 oz fresh mozzarella, sliced and halved

What You'll Do...

Step 1 - Preheat oven to 375 degrees.  Cook the shells according to the package directions, making sure to cook them al dente.  Train, spray with cooking spray and spread out on a baking sheet to cool a bit.

Step 2 - Toss the chicken with the Italian seasoning, salt and pepper.  In a large skillet heat the oil over medium-high heat; saute the chicken just until lightly browned (3-4 mins).  Reduce the heat to medium, stir in the butter and melt.  Stir in th ebread crumbs and cook until the crumbs are slightly toasted (2-3 mins).  Let the chicken cool slightly. 

Step 3 - In a large bowl, mix the Ricotta, shredded mozzarella,  1/2 cup Parmesan, milk and parsley.  Fold in the chicken.

Step 4 - Spread 2 cups of the sauce into a 9x13 baking dish.  Fill each shell with the ricotta/chicken mixture and place the shell into the sauce.  Top with the remaining sauce, 1/4 cup grated Parmesan and the fresh mozzarella.  

Step 5 - Top with greased foil and bake for 30 minutes.  Take off the foil and bake for an additional 10 minutes.