Dinner
Chicken Parmesan Stuffed Shells
Description
Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.
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:
- 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.
