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