1 package (12 ounces) uncooked jumbo pasta shells
2 tablespoons olive oil
FILLING:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 teaspoons Italian seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
2 tablespoons butter
1/3 cup seasoned bread crumbs
3 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup 2% milk
1/4 cup chopped fresh Italian parsley
ASSEMBLY:
4 cups meatless pasta sauce
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella cheese, thinly sliced and halved
1Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread onto a baking sheet.
2For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly.
3In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken.
4Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons ricotta mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full).
5Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.
Prize winning recipe.
Total Time
Prep: 45 min. Bake: 40 min.
Makes 12 servings
tips
Avoid overcooking the pasta. Shells are easier to stuff when al dente.
To fill shells easily, spoon the filling into a plastic storage bag. Cut a 1-inch hole in the corner and pipe the filling into the shells.
Coating the foil with cooking spray keeps it from sticking to the cheese on top.
Nutrition Facts
1 serving: 431 calories, 19g fat (10g saturated fat), 71mg cholesterol, 752mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 28g protein.