Chicken Parmesan-Stuffed Shells

Chicken Parmesan-Stuffed Shells

from bettycrocker.com
105 min
8 servings

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

  1. 1

    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

  2. 2

    Cook and drain pasta as directed on package. Rinse with cool water; drain.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.